Braised lamb shanks

Braised lamb shanks

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(66 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

  2. 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.

  3. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside. 

  4. Put pan back on the hob and bubble the sauce 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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Júlia Láng's picture
Júlia Láng
15th Dec, 2019
absolutely gorgeous! will definitely make it again
14th Apr, 2019
Whilst the sauce seemed quite basic, I was surprised at how delicious it was (I did add red chillies). Great recipe, will make again.
Dionne Queen's picture
Dionne Queen
26th Feb, 2018
i put 1 star because the recipe is badly written. As an amature cook i need step by step instructions until i get my bearings. The recipe was confusing, it doesn't say anything about popping it into oven so why put the oven on at the beginning?? i have read through the questions and they have been answered but the answers are not exactly informative and someone has actually asked the question about the oven and goodfoodteam have completely ignored it.....I made the lamb shanks but done it my own way using the oven and it was amazing..
Slacker20012's picture
10th Jan, 2019
errr... step 3?
vintagemunchkin's picture
28th Oct, 2017
As stated before, recipe is quite confusing, but I managed! First time I’d cooked lamb shanks - I’m vegetarian but husband eats meat. He was v pleased with it, and I was pleased because it was nice and easy to cook. Sauce smelled amazing and didn’t need much reduction at all.
10th Oct, 2017
Swapped some ingredients out, replacing bell peppers for the carrots and browned in a large frying pan before transferring to a large roasting pan double wrapped in foil (my casserole dish was nowhere near big enough to get all of it in). Added a couple of spoons of sieved plain flour to thicken the sauce while the dish was in the oven Cooked for 2.5 hours and took the meat out of the pan to enable the sauce to be blitzed. All in all turned out very well and family loved it. Only three stars on the review as the recipe is badly written.
8th Oct, 2017
Giving this one star because it is so badly written. First it says to brown the lamb in a casserole dish - should be done on the hob. Then the recipe just suddenly says put it BACK in the pan, but aren't we in a casserole dish? ok so we're in a pan - I don't know about you but I don't own a pan big enough for 8 lamb shanks. Lastly it says leave undisturbed in the pan - my onions burned to the bottom of the pan, ruining the recipe. This recipe would have tasted amazeballs, but as someone less experienced, I only know now where it went wrong because I watched a video on YouTube. Wish I had gone there first because now I have a ruined pan, and no sauce. I recommend that you do the first few steps in a pan on the hob, then transfer to the oven in a casserole dish for 2 - 3 hours, NOT the other way around.
AndyTastes's picture
29th Aug, 2018
you can use the casserole dish on the hob. that is what a casserole dish is. Giving it one star because you cant cook is daft mate.
6th Aug, 2017
Absolutely delicious. Everyone loved it.
29th Jan, 2016
This was an excellent template. I did not have some of the ingredients and others I switched out. I am not used to some of the methods used for cooking this dish, so I made slight deviations to the cooking process; no browning in the casserole dish or sautéing vegetables. First, I had two lamb shanks (from a local Safeway 50% off) and I used a propane torch and seared the outside of the shanks. The fat shriveled and crackled and spat as I crispified each shank in it's entirety. I had already set the oven to 425F (220C) and placed the shanks in the greased casserole dish then I sprinkled clove and sage powder and some bay leaves on them then put fresh cut up onion, bell pepper, pickled carrots, cilantro, and minced garlic on top. Then finally some Rosé of Pinot Noir (Oregon) from King Estate Vineyard's own Acrobat line. Instead of some EVOO I used bacon grease and drizzled across the entire dish and sprinkled fresh cracked Mediterranean salt and peppercorns. Covered the top with tin foil and placed in the oven. Set timer for 2 hours. This prep time took longer than the recipe's b/c my ingredient deviations and searing, though in all prep took ~35 min., cook time 2 hours, then a short cool off period before eating. Such a long process to only devour the product in minutes but it was worth it. The vegetables served as the side to the shanks and the bone was able to be pulled out of meat with minimal adherence to the knuckle. In my opinion this was a delicious dish and have saved it to my list. Enjoy. No leftovers!


17th Mar, 2019
Would this be classed as gluten free ?
goodfoodteam's picture
20th Mar, 2019
Thanks for your question. No, this is not gluten-free but you can make it gluten-free by replacing the plain flour with gluten-free flour and the stock with gluten-free stock.
20th Feb, 2017
Hey, I've used this recipe multiple times - the family and I love it each time! However, I've always wondered what the accompaniment (not the broccoli!) in the picture is. Could you please enlighten me? Thanks.
goodfoodteam's picture
3rd Mar, 2017
Happy to hear you enjoy this recipe. The accompaniment looks like Dauphinoise potatoes. We've got a selection of recipes here:
15th Dec, 2014
If making 2 days in advance, as recipe states can be done, are there any instructions for reheating - method/temperature/time etc? Thanks
goodfoodteam's picture
1st Sep, 2016
Hi Susanna, thanks for your question. The best way is to reheat the lamb in the sauce, adding a splash of water if the sauce is too thick. You can do this on the hob in a pan, bring gently to a simmer and continue for a few mins to ensure the lamb and sauce are fully heated through. Hope that helps.
goodfoodteam's picture
18th Dec, 2014
Hi susannab23 the lamb shanks can be reheated in the sauce. Just place the sauce in the pan or casserole dish, add the lamb shanks and bring the sauce to the simmer on the hob, add a little water if you need to. Check that the lamb is piping hot all the way through before serving - if you're worried use a digital probe thermometer, you're looking for it to be 75C inside the meat. Hope this helps. 
5th Sep, 2014
As a novice cook, I am confused by the method for cooking this dish in step one. Should the browning of the meat be done on the hob and only once passed the simmer stage transfer to the oven? Sorry to all experienced cooks if this is a silly question. Thanks
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, the shanks are browned on the hob in the casserole dish and then simmered on the hob in the same dish, thanks.
17th Apr, 2016
so why does the very first line say "Heat oven to 200 C " and there is no mention of using a hob ?


Bernadette Tomes's picture
Bernadette Tomes
6th Jan, 2020
Absolutely mouth watering dish. I used red wine instead of white. Added a few twigs of thyme, but did not put in the tomato puree. I cooked electric 175C for 3hrs 15 or 30mins. Meat was so tender and just fell off the bone. Served with mash and vegetables. Excellent dish to impress and serve on any occasion.
Bernadette Tomes's picture
Bernadette Tomes
6th Jan, 2020
Absolutely mouth watering dish. I used red wine instead of white, added a few sprigs of thyme, but didn't put in the tomato puree. Cooked at 175C electric oven for 3hr 15 or 30mins. Lamb was soooooo tender and felt, of the bone. I have recommended recipe to friends.
30th Jan, 2016
Followed the recipe to the letter, but swapped white wine for Beaujolais with excellent results!!!
30th Mar, 2015
Add a tablespoon of Mint Jelly to the sauce before serving - really gives it a lovely flavour that complements the lamb perfectly.
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