• 4 lamb shanks
  • oil to fry
  • 1 leek
  • 4 celery sticks
  • 2 carrots, not peeled
  • 2 onions, not peeled
  • 1 garlic bulb, unpeeled
  • 1 bay leaf
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 2 tbsp red currant jelly
  • 150ml port
  • 750ml chicken stock


  • STEP 1
    Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dish
  • STEP 2
    Add the roughly chopped vegetables and cook for 2 minutes
  • STEP 3
    Add the herbs and put the lamb back in the dish, on top of the vegetables
  • STEP 4
    Add red currant jelly and stock
  • STEP 5
    Put the lid on and bake at 150C for at least two and a half hours.
  • STEP 6
    Serve the lamb shank with buttery mash potato and green vegetables.

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