Home / The Recipes / Slow-Cooked Lamb Shanks

Slow-Cooked Lamb Shanks

This has got to be one of the easiest meals on the planet, having been enjoyed for millennia and is seriously packed with some serious flavor! Great as a mid-week meal or for that weekend extravagance.

Preparation Time:

20 minutes

Cooking Time:

2 hours


Turn oven on to 180 degrees.

Using some paper towel, pat down your lamb shanks to remove and excess moisture then coat in salt and pepper and set aside whilst you chop up your vegetables.

Boil your kettle for the making of the stock, once done follow the instructions to prepare stock, producing 2 cups of chicken stock is preferred.

Dice up your onion, carrot, and celery. Take the head and tail off your garlic bulb and just remove the skins from the cloves, then give them a rough chop – do not cut up vegetables too fine otherwise it will burn and taste bitter.

Add 2 tablespoons of olive oil to your heavy based oven-proof pan (and add the shanks. Cook on a medium heat for about 5 minutes until nice and brown.

Once browned, remove from the pan and place on a clean plate to rest. If needed you can add another 2 tablespoons of olive oil, then add your onion and garlic and cook for a further 2 minutes. Then add your carrot and celery for a further 5 minutes or until the onion is translucent.

Add your wine and let it bubble slightly. Then add your stock, tinned tomatoes and tomato paste and stir. Add your shanks back into the pan and submerge them in the liquid. Let dish come to the boil, then reduce the heat for a minute then put a lid on the pan and place dish in the oven.

We recommend serving slow cooked lamb shanks with fresh greens and a creamy mash (and your favourite glass of red). D.B.


4 tablespoons of olive oil

1 large brown onion diced

1 bulb of garlic – yep, the whole thing, chopped

2 large carrots, diced

4 stalks of celery, diced

2 tablespoons of tomato paste

2 400gm cans of tinned tomatoes

2 cups of good quality chicken stock

2 cups of red wine (this does not need to be a fancy drop)

2 tablespoons Italian herb mix

2 bay leaves

Salt and pepper to coat chanks

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