Braised Lamb Shanks

    3 hours 45 minutes

    Cooked to perfection, with the succulent meat falling off the bone, lamb shanks are the epitome of comfort food.

    9 people made this

    Serves: 4 

    • 3 tablespoons oil
    • 8 lamb shanks, trimmed
    • 60g butter
    • 2 parsnips, peeled and cut into 4–5cm lengths
    • 2 carrots, peeled and cut into 4–5cm lengths
    • 2 sticks celery, trimmed and cut into 4–5cm lengths
    • 8 baby onions
    • 2 tablespoons plain flour
    • 3 tomatoes, peeled and diced
    • 1 cup red wine
    • 4 cups beef stock
    • salt, to taste
    • 3 bay leaves
    • 3 sprigs rosemary
    • 6 black peppercorns
    • 500g broad beans or green peas, shelled, or 1 cup frozen broad beans or green peas

    Preparation:30min  ›  Cook:3hours15min  ›  Ready in:3hours45min 

    1. Preheat the oven to 180 degrees C. Heat the oil in a large frying pan and fry half of the shanks over medium heat until the meat is browned all over. Remove from the pan and repeat the process with the remaining shanks. Transfer the shanks to a large ovenproof dish.
    2. Melt the butter in the same frying pan on medium heat. Add the parsnips, carrots, celery and onions and cook, stirring for a few minutes. Using a slotted spoon, remove the vegetables and add them to the lamb shanks. Add the flour to the pan and cook, stirring, over medium heat until smooth. Add the tomatoes then gradually pour in the red wine and stock. Cook, stirring until the sauce boils and thickens. Season with salt.
    3. Pour the sauce over the lamb shanks, add the bay leaves, rosemary and peppercorns and bake, covered, for 2 1/2 hours, or until the meat is tender. Add the broad beans or peas and cook for another 10 minutes. Serve immediately on warmed plates.

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    Reviews in English (3)


    Altered ingredient amounts. loved it  -  29 May 2010


    Made it healthier. my entire family loves them  -  29 May 2010


    Even though I cooked it for over 3 hours, the lamb wasn't fully cooked and "falling off the bone". Was really tasty though !  -  27 May 2013