Braised lamb shanks

Braised lamb shanks

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(52 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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Ingredients

  • 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
    Lamb

    Lamb

    laam

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 2 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

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

  • few sprigs fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

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

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

    Garlic

    gar-lik

    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

    Flour

    fl-ow-er

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

  • 1 tbsp tomato purée
    Tomato

    Tomato

    toe-mart-oh

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

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

Method

  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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blossomcrown
3rd Aug, 2013
Lovely! We used four small shanks but the same quantities of everything else, and the same timings, and it turned out perfect, falling off the bone. Didn't need to reduce the sauce at the end as it was already very thick and sticky. We also didn't have any lamb stock, so I used vegetable stock - just as nice I reckon. Served with mash and broccoli.
looney
14th Apr, 2013
5.05
Forgot to rate.
looney
14th Apr, 2013
5.05
I was disappointed when my OH said, "will you do the lamb plain". I thought this recipe was pretty plain so gave it a try and my goodness I'm so glad I did. I prepared it this morning and left it to slow cook in the oven whilst we were out all day. It fell off the bone and was delicious. I'm planning on using this recipe for a family 'Come Dine With Me' competition were having in the autumn.
andycrofts
7th Apr, 2012
I made this exactly to the recipe (I added a couple of sticks of chopped celery that were going to waste). Made with the potato and mushroom cake, and served with green beans. To die for! I notice the recommendation is 'moderately easy', but I thought it was a doddle! Completely foolproof (Although as Douglas Adams once said, "Never underestimate the ingenuity of complete fools")
lizisgreat
4th Apr, 2012
So do you just stick the rosemary and bay leaves in to cook with the sauce then?
andycrofts
2nd Apr, 2012
Got some Lamb Shanks n Finland. Mega - expensive, I ordered 2 from my butchers' shop. €104! That's slightly more than filling a "Chelsea Tractor" with fuel. Sorry, walked out. Mercifully, got a couple of reasonable-sized ones for twenty quid today. Even that's steep! Now, to the mushrooms...Shiitake, dried, a fiver. Luvaduck, Easter's gonna cost me (or, my unemployment benefit). Of course, served with 'Mämmi'. It'd be like drinking alcohol-free beer. No point. http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004
burnedit
18th Jan, 2012
Towards the end,put a good spoonful of mint sauce in. It's just like having roast lamb,better than adding cold when you serve.
caroltt
23rd Oct, 2011
Did this yesterday, everyone loved it. Easy to do.
morairaman
9th Oct, 2011
EXCELLANT. THANK YOU. HAD THE MUSHROOM POTATO BAKE TOO. I AM OPENING A RESTAURANT IN SPAIN. THIS WILL BE ON THE MENU. WHATS THE BEST WINE TO USE. THANKS
lauraattewell
17th Sep, 2011
5.05
easy and delicious

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