Lamb Shanks

Making Lamb Shanks

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1. Heat the oven to 160°C / 320°F. Brown the shanks in the oil in a large casserole on all sides, then set aside.

   Mark done

2. Fry the onion, carrot and garlic for 6 minutes. Add the tomatoes, wine, stock, rosemary and salt and bring to a simmer.

   Mark done Start 6 min timer

3. Return the shanks, cover and cook for 2 hours 30 minutes, turning once, until the meat falls from the bone.

   Mark done Start 2 hr timer

4. Lift out the shanks and boil the sauce for a few minutes if thin. Serve the shanks with the sauce spooned over.

   Mark done

Notes for Getting It Right

• Brown the shanks properly.
• Keep the liquid below the top of the meat.
• If your oven runs hot, check at 2 hours.
• Reduce the sauce at the end if it is thin.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Lamb Shanks

• Mashed potato
• Creamy polenta
• Green beans
• Crusty bread

Keeping and Reheating

Keeps in the fridge for up to 3 days in the sauce. Reheat gently.

Lamb Shanks: Questions and Answers

Lamb Shanks Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.