Slow Cooked Lamb Shanks
Member recipe

Slow Cooked Lamb Shanks

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Serves 4

A delicious and hearty supper. Serve with rice.

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  • 1 cup cake flour
  • salt and freshly ground black pepper, to taste
  • 60ml dried oregano
  • 4 lamb shanks
  • 50ml butter
  • 80ml olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 3 sprigs fresh rosemary
  • 6 bay leaves


    1. In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.
    2. Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.
    3. In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.
    4. Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.

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