Meltingly render lamb shanks, in rich robust gravy of tomato, wine and herbs then served on a bed of mashed potatoes with steamed greens. Cook this in your slow cooker or in a casserole in the oven, either way it’s a simple yet impressive recipe. If you prefer not to use wine simply replace it with the same quantity of lamb or beef stock.


3-4 large lamb shanks

2 tbsp oil

2 onions, finely chopped

1 carrot, finely chopped

2 stick celery, finely chopped

4 large cloves garlic, finely chopped

1 cup red wine

1 cup lamb or beef stock

1 x 400 g can or jar passata

1 tsp sugar

3-4 sprigs fresh thyme

1 large sprig fresh rosemary

2 sprigs fresh parsley

½ tsp chilli flakes

Salt and pepper

1 bayleaf

If using a casserole dish, preheat your oven to 140°C. If you’re using the slow cooker proceed as follows.

Heat the oil in a large pan until shimmering then quickly brown the shanks on all sides until nice and golden brown.  Place them in a casserole or your slow cooker.

Splash a little more oil in the same pan if required and cook the carrots, onions and celery until softened and turning golden. Add the garlic and stir for another 30 seconds. Add the wine and cook for a minute. Add passata, herbs, stock, sugar and chilli flakes. Pour this mixture over the lamb shanks.

Cover the casserole and bake for 4 hours checking occasionally to gently turn the shanks in the mixture. If using the slow cooker, set to low and cook for 8 hours.

Remove the shanks and set aside – be careful as they fall apart easily now. Place the cooking sauce in a pan and boil for 5 minutes or until it has reduced slightly. Add 2 tbsp butter to the sauce and continue cooking until it is nice and thick and glossy. Season with salt and pepper and then gently add the shanks and serve sprinkled with parsley or fresh thyme.

Great served with mashed potatoes and steamed greens.






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