Lamb Shanks and Parsley Sauce


4 people made this

A good old warm and hearty dish just right for a cold & blustery weekend indoors with the family. Serve with garlic mashed potato, if desired.


Serves: 6 

  • 6 lamb shanks, trimmed
  • 2 medium carrots, finely diced
  • 2 brown onions, finely diced
  • 1 clove garlic, finely diced
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1 bay leaf
  • 1 1/2 cups (375ml) beef stock
  • 1 cup (250ml) red wine
  • Parsley Sauce
  • 60g butter
  • 2 tablespoons plain flour
  • 1 cup (250ml) hot milk
  • 1 cup chopped fresh flat leaf parsley

Preparation:30min  ›  Cook:2hours  ›  Extra time:1hour  ›  Ready in:3hours30min 

  1. Preheat oven to 200 degrees C.
  2. Place shanks, carrots, onions, garlic and herbs in a large ovenproof dish.
  3. Combine stock and wine and pour over shanks and vegetables. Cover and cook in oven for 30 minutes.
  4. Reduce oven to 150 degrees C and cook for a further 1 1/2hrs or until shanks are tender.
  5. Remove shanks; strain and reserve liquid. Place strained liquid into a medium saucepan. Bring to the boil; simmer, uncovered, until reduced by half.
  6. Parsley Sauce: Melt butter in a small saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in reduced cooking liquid & hot milk. Cook, stirring, until mixture boils and thickens. Stir in parsley. Season to taste.
  7. Serve shanks drizzled with parsley sauce.

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Reviews (1)


Terrible..Not cooked nearly long enough... Another 1 hr at least would be closer to the mark.. - 16 Feb 2012

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