Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb Shanks

Total Time: 2.5 1hrs       Prep Time: under 30 min        Cooking Time: 2 hrs +    Serves 4


2 tbsp vegetable oil

4 lamb shanks

1 leek, roughly chopped

4 celery sticks, roughly chopped

2 carrots, unpeeled, roughly chopped

2 onions, unpeeled, roughly chopped

1 punnet whole white button mushrooms

1 garlic bulb, unpeeled, roughly chopped

1 fresh bay leaf

1 tbsp fresh thyme leaves

1 tbsp chopped fresh rosemary

250ml red wine

150ml port

500ml chicken stock


  • Preheat the oven to 150C/300F/Gas 2
  • Heat the vegetable oil in a casserole and fry the lamb shanks, one at a time, for 2-3 minutes, turning regularly, until browned all over. Remove from the dish and repeat with the remaining lamb shanks
  • Add the vegetables to the casserole and fry for 2-3 minutes
  • Add the bay leaf, thyme and rosemary. Return the lamb shanks to the casserole and pour over the wine, port and stock
  • Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender
  • To serve, remove the lamb shanks from the casserole and place onto serving plates. Strain the liquid from the casserole into a jug and serve it alongside. Maybe serve with a buttery heap of mashed potatoes or white fluffy rice. 

Oh so yummy, melt in the mouth tender; these slow cooked shanks are a dishful of comfort heaven!