Braised lamb shanks

Braised lamb shanks

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(54 ratings)

Prep: 10 mins Cook: 2 hrs, 30 mins Make up to 2 days ahead

More effort

Serves 8

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Nutrition and extra info

  • Freeze for up to one month

Nutrition: per serving

  • kcal295
  • fat18g
  • saturates8g
  • carbs5g
  • sugars2g
  • fibre0g
  • protein25g
  • salt0.41g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 lamb shanks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • few sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 fresh bay leaves
  • 4 garlic cloves, left whole



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp tomato purée



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350ml white wine
  • 500ml lamb or chicken stock


  1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.

  2. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

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Comments, questions and tips

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30th Mar, 2015
Made this on Saturday night for 4 people. I used 6 lamb shanks and it was a huge success, after a couple of little tweaks. I braised the shanks for about 3.5 hours in total at 160 in a fan assisted oven. When it was time to take the shanks out and make the sauce, they didn't look very appetising at all - still quite fatty looking - I put them in a roasting tray and put them back in the oven. This was a great idea as it melted away the last of the outside fat and gave them a lovely roasted look. They were very tender and full of flavour. For the sauce, I gave it a good mashing first to get as much flavour out of the veggies & herbs as I could; it was quite watery so to thicken it up I put a chicken Oxo cube into a saucepan, drained the juice in on top and also added a large tablespoon of mint jelly then let it simmer away for a good 15 minutes. It was to die for, everyone commented that they could have quite happily drank the gravy out of a mug! I do feel that without the mint jelly addition it would have been quite bland so I'm very glad I put it in. A really delicious meal that. Clean plates all around. I served with creamy mash, carrots and peas - simple, but you don't want anything complicated on the side as the lamb and gravy really are the stars of the show. Will most definitely be making this again :-)
26th May, 2014
Superb dish. Like many others I adapted it for two, though I would imagine the above recipe might be lacking in sauce if you prefer more than a glaze on the lamb. Did it in a pressure cooker and it took 40 minutes.
7th Mar, 2014
Made for the first time tonight for two and it was very good. Adjusted the ingredients to suit and sauce was lovely. Did not put through a sieve. I blitzed it instead. Cooked for about 3 hours at 150 degrees and meat fell off the bone. This one will be on the menu in the future.
2nd Feb, 2014
I have made this recipe for numerous dinner parties and always have happy and satisfied diners! The lamb is Devine and just falls off the bone. I have made the recipe using red and white wine and thoroughly enjoy both. I tend to remove the bay leaves then use a hand blender to blitz the sauce rather than sieve it and it always gets the thumbs up!
ade_in_the_kitchen's picture
26th Jan, 2014
Cooked this today, it was sublime. I cooked the shanks at a lower temperature for 2 hours 45 minutes and the result was beautiful. The meat was tender and the sauce was flavoursome. A real winner.
31st Dec, 2013
Made this two of us, used two shanks and halved the ingredients for the sauce. After reading some of the reviews I cooked the lamb for three hours at 150 and it did fall off the bone however there wasn't enough sauce. Next time I will cook 2- 2.5 as I checked it after 2 hours and the consistency of the sauce was perfect.
15th Dec, 2013
Really nice. I used 3 large shanks to feed 2 adults and 3 kids (6, 5 and 2). Meat was very tender and fell off the bone, and sauce tasty. I used a hand blender to blitz it, rather than pushing it through a sieve, much easier. Served with mash, baby carrots and broccoli. An easy family meal.
27th Nov, 2013
Delicious recipe! Made this for just the two of us with two lamb shanks but as we like plenty of sauce I only halved the amount of liquid and so glad I didn't cut it down anymore as it had reduced to almost nothing when I removed the lid so didn't need to reduce on the hob! I passed what was left through a sieve pushing through the carrots and garlic which left a rich thick delicious sauce which I thinned with a little boiling water to serve.
10th Nov, 2013
Delicious! I added a sliced leek to the onion and carrots and cooked in the oven at 150 degrees for about four hours. So easy and minimum effort but a great result. I will definitely cook this again.
14th Oct, 2013
Really tasty dish, the lamb was very tender and flavoursome. I did half the ingredients but still cooked for the same amount of time.


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