Heavenly lamb shanks

    2 hours 45 mins

    This is simply gorgeous because it's so comforting! Preparation is easy, too! The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.

    69 people made this

    Serves: 4 

    • 120 ml olive oil
    • 1816 g lamb shanks
    • 85 g all-purpose flour
    • 1 leek, halved and cut into 1/2-inch pieces
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 2 onions, cut into chunks
    • 12 cloves garlic, unpeeled
    • 1 bay leaf
    • 2 g whole black peppercorns
    • 1 sprig thyme
    • 1 sprig rosemary
    • 355 ml red wine
    • 710 ml chicken stock
    • 1 g Sea salt to taste

    Prep:15min  ›  Cook:2hr30min  ›  Ready in:2hr45min 

    1. Pre-heat oven to 150 degrees C .
    2. Heat the olive oil in a heavy, metal baking dish on a hotplate over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from the dish and set aside.
    3. Add the leek, celery, carrot, onion, and garlic to the baking dish. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
    4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
    5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
    6. Cover the baking dish tightly with foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 ½ to 3 hours.
    7. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

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    Reviews and ratings
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    Reviews in English (72)


    This was a delicious dish. The lamb melted off the bone and the flavour was really nice. Next time I would crush the garlic to give it more flavour as leaving it unpeeled didnt get a lot of flavour out. Also, I would put big chunks of carrots in so it is more substantial. Apart from that, would definitely make again. Served it with mash.  -  16 Dec 2011  (Review from Allrecipes UK | Ireland)


    This is so similar to my own recipe it's spooky. Admittedly, the recipe almost writes itself, but still... A classic that only needs mustard mashed potatoes as an accompanyment.  -  17 Aug 2008  (Review from Allrecipes UK | Ireland)


    I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt, but otherwise it was a great meal.  -  20 Dec 2006  (Review from Allrecipes US | Canada)