Braised lamb shanks

These braised lamb shanks are cooked low and slow in a rich red‑wine and herb sauce until the meat is so tender it simply falls off the bone. It’s a delicious, hearty dinner that feels wonderfully comforting, and it’s one of those dishes that fills the kitchen with the most incredible aroma as it gently cooks away in the oven. It’s also a brilliant option for a dinner party — you can make it ahead of time and simply warm it through when you’re ready to eat, serving it with mash and green vegetables.

Braised lamb shanks really are the ultimate comfort food: simple ingredients transform into something truly special, with the shanks simmering until meltingly soft in a glossy, flavourful sauce. If you love dishes that practically cook themselves, this one’s a winner — once everything is in the pot, the oven does the hard work, leaving you with tender lamb, a rich sauce and a meal that tastes restaurant‑worthy..

Serving suggestions for braised lamb shanks

  • Minted peas or pea purée for a fresh, sweet contrast.
  • Creamy mashed potatoes to soak up the rich sauce.
  • Buttery polenta.
  • Creamy mashed swede or carrot & swede mash.
  • Roasted root vegetables such as carrots or parsnips.
  • Steamed greens like tenderstem broccoli, green beans or cabbage.
  • Garlic sautéed spinach or kale.
  • Crusty bread or warm focaccia for mopping up the juices.
Braised lamb shanks

Braised lamb shanks

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2 hours 15 minutes
Servings 2 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 lamb shanks
  • 1 onion, finely sliced
  • 2 carrots, peeled and sliced
  • 2 garlic cloves, crushed
  • 18 cl red wine
  • 750 ml lamb / beef stock
  • 1 tbsp fresh chopped rosemary
  • 2 bay leaves
  • 1 tbsp tomato puree
  • salt and pepper
  • 1 tbsp cornflour, mixed with some water

Instructions
 

  • Preheat the oven 260°c.
  • Heat the oil in a large casserole pan on a high heat, add the lamb shanks searing the shanks all over until golden brown. Remove from the pan and set aside.
  • Add the onions, carrots to the pan until the onions begin to soften. Add the garlic and cook for a couple of mins, stirring together.
  • Add the wine to deglaze the pan, then add the tomato puree, rosemary, bay leaves and season.
  • Return the lamb to casserole dish, pour over the stock and stir together.
  • Place in the oven and cook for around 2 hours, turning occasionally.
  • After 1hr 45mins, add the cornflour, stir and return to the oven for the remaining 15mins.
  • Serve with some mashed potatoes and green veg.