Braised Lamb Shanks

Published on November 26, 2013


Good things come to those who wait. Although simple to prepare, this exquisite meal can be served for any special occasion.


  1. 2 Tablespoons Olive Oil
  2. 8 Lamb Shanks
  3. 1 Onion, Roughly Chopped
  4. Few Sprigs Fresh Rosemary
  5. 3 Fresh Bay Leaves
  6. 4 Garlic Cloves, Left Whole
  7. 2 Tablespoons Plain Flour
  8. 1 Tablespoon Tomato Puree
  9. 350ml White Wine
  10. 500ml Lamb Or Chicken Stock

Cooking Time

2 hours 30 minutes

Preparation Time

10 minutes


8 People


Heat oven to 200ºC/fan 180ºC/gas 6. Pour the oil in a casserole dish or roasting try large enough to fit all the shanks. Spend a good 10 minutes browning the lamb all over. Remove the lamb, add the onion and cook for 10 minutes until starting to brown. Stir in the herbs and garlic and cook for a few minutes more. Stir n the flour and tomato puree, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook undisturbed for 1 – 2 hours until lamb is tender.

Remove the lamb from the sauce and set aside. Put the pan back on the heat and bubble it down for about 15 minutes until rich and glossy. Pass through a sieve into a jug. The lamb 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 or water if the sauce is too thick.

Serve with mash and seasonal vegetabled.