Saturday 23 May 2015

Lamb Shank Lovin'

Tis' the season of sickness, colds, lemsips and Lamb Shanks! Most people I know hate the winter, I quite like the cosy feeling of being rugged up inside in front of the Netflix on the couch, although I hate all the illness that comes along with it.

One thing I love about winter is all the hearty dishes we can enjoy and one of my favourites are lamb shanks.

I have been meaning to post this recipe for years! You know for some dishes you have just one special recipe you go to, well for lamb shanks, this is mine. It has the perfect balance of deep, rich, lamb flavours, paired with just the right amount of sweetness and texture.

I served these alongside some dauphinoise potatoes, peas and heirloom carrots and that beautiful lamb jus. I also sprinkled some tiny crispy potatoes with parsley on top. Such a winner! Yummo! Do you have a favourite lamb shank recipe?

print recipe

Lamb Shanks
The only recipe I will use for lamb shanks, beautifully rich tender meat with a deletable sauce to match.
  • 4 Lamb Shanks
  • 1 cup Plain Flour
  • 1 large Onion (diced)
  • 2 cloves Garlic
  • 2 cups Beef Stock
  • 3/4 cup Red Wine
  • 1/3 cup Maple Syrup (not maple flavoured syrup)
  • 1 Carrot
  • 1 Celery Stick
  • 3 Tomatoes
1. Preheat oven to 180°C.2. Place flour in a dish and season with salt and pepper. Coat each lamb shank in flour.3. Shallow fry the coated lamb shanks in olive oil to seal the meat until golden brown.4. Transfer the shanks to a deep dish roasting pan or slow cooker.5. Using the pan you have just browned the shanks in, add the onion and garlic and fry until soft. Add the red wine, stock and maple syrup and allow to simmer for around 5 minutes.6. Pour sauce over the shanks and add the celery, carrot and tomato wedges (for extra flavouring) and place in the oven for 2-3 hours.7. Turn shanks over to allow both sides to brown.8. Once ready, strain sauce through a sieve and discard the celery, onion, carrot and tomato.9. Serve with mash, veggies or anything that takes your fancy and drizzle that delicious sauce over the top. (Naughty but nice: soak up all that sauce with a lovely crusty bread)* For slow cookers, all steps can be followed and lamb can be cooked on low for around 6 hours. If you like your shanks browned, you can always pop them under the grill before serving.*
Prep time: Cook time: Total time: Yield: 4


  1. Oooh I'm going to try this one.... I always do a more moroccan lamb shanks, rather than this more english/french style, but I need variety, and shanks are so cheap at the moment!!!

    Fiona @

    1. Ohh yes you must try these, they are seriously delicious! Let me know how you go. :-)

  2. Hahaha I love netflix and lamb shanks... double win!!! This would make for the perfect winter dinner!!!! xx


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