Braised lamb shanks

Braised lamb shanks

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(73 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


  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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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.
6th Oct, 2013
Lovely recipe very tasty, added a bag of whole baby carrots instead of chopped carrots and served with mashed potato and long stem Broccolli. Plates were cleared!
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.
14th Apr, 2013
Forgot to rate.
14th Apr, 2013
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.


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