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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28th Sep, 2013
Talk about cutting off your nose to spite your face, one of the best recipe sites on the web and they are being pedantic about it, makes me embarrassed to be English.
21st Nov, 2010
I halved this recipe...and it was delicious. Would recommend cook in oven for 2 - 2 1/2 hours for the meat to fall off the bone. Would definitely cook this for guests.
21st Oct, 2010
this was so tasty i seared the lamb shanks on all sides in hot frying pan, popped in with the 300ml wie and cup of chicken stock, onions, carrots, cast iron dish for 4 and a half hours on 150degrees, added diced potatoes and mushrooms half way through, and turned them around, delish, fell off bone when came out and the casserole flavour/consistency was fab! defo a keeper.
2nd Oct, 2010
cooked this meal last night, it was yummy, I added new potatoes in with the lamb shank for 1 hour before serving, when It was ready I served it up with sweet heart cabbage yummy yum and hot crustie bread to sock up the juice... my family gave me 10 out of 10
22nd Sep, 2010
Very easy and very tasty. I added 2 parsnips and the resulting sauce was fabulous. Forgot the bay leaves. I'd like to try making it the day before too but am a bit unsure of the cooking and reheating times as the lamb was falling off the bone as it was. Anyone tried this?
19th Sep, 2010
Delicious. Made it in the slow cooker and left it on low for about 4 hours.
3rd May, 2010
This recipe was fantastic although a little confusing... I cooked the lamb in the oven for 3 hours gas mark 2 (as per other lamb shank recipes) it was lovely. Served with mashed potatoes and glazed carrots. Went down very well with my family - will be making it again - soon
2nd May, 2010
The meat was deliciously tender, but the overall taste, although distinct, was not to my liking. As a dinner party recipe it lacked the wow factor. I have since come across a dish: 'Braised lamb shanks with crushed herb potatoes', which is far superior!!! Now that does have a wow factor and is easier to make.
1st Apr, 2010
Made this dish and everybody loved it. My question is can you do the same receipe with a shoulder of spring lamb ?
31st Mar, 2010
Beautiful dish, tastes delicious. Still don't know why I turned the oven on. I cooked mine perfectly well on the hob. Polly


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