Taupo
Braised Lamb Shanks
Recipe submitted by Margaret on November 1st, 2007
Braised lamb shanks are extremely easy to make. Anyone can follow this recipe and turnout with succulent tasty lamb that falls off the bone. It's basically a throw it all in the oven recipe but with stunning results. The recipe doesn't require exact amounts either. The sauce has a delicious complex flavour that is sure to impress your dinner guests. Great for a hearty meal in winter.
Prep time: 10 minutesCook time: 2 hours
Servings: 3 people
Ingredients:
3 Lamb Shanks (a shank person but just add for more for more guests)
5 cloves of garlic roughly chopped
1 cup red wine
2 cups beef stock
2 tablespoons tomato paste
1 large carrot roughly diced
1 large stick of celery roughly diced
1 large onion roughly diced
4 tablespoons of oil
1 tablespoon of Rosemary leaves(fresh is better but dried works well)
1 tablespoon of Thyme leaves(fresh is better but dried works well)
Directions:
Preheat oven to 180°C
Place oil in pan and heat until med-high. Brown lamb shanks on all 3 sides quickly, remove using tongs and add to your casserole dish.
I use a heavy cast iron casserole dish (also called a dutch oven) with a lid but if you don't have one, you can use an oven roasting pan and just add a little more stock/water so that the lamb is half covered and cover with tin foil.
Next turn the heat down and cook onions, carrot, and celery. When onions turn clear add garlic and cook for a further minute. Tip the onions, garlic, celery, carrot and oil into casserole dish.
Add the rest of the ingredients into the casserole dish and give it a quick stir. Cover and place in the oven for 2 hours.
Serve on mash potato, use a large spoon to add a little of the sauce to each dish. YUM!
Average Rating: 
(12 votes) Rate It!
Comments / Reviews of Braised Lamb Shanks
I dont have an oven at the moment so I followed this recepie and cooked in my microwave for 2 lots of 25 mins using tongs to move the lamb around at each interval and then finished in crock pot for one hour on high. It came out really well and was amazing!!! Will definitely use this again
Gin...how great! I just thought I would mention that I use good old beef stock cubes dissolved in water, not the fancy liquid beef stock and this recipe turns out super tasty every time. Oh and one more thing, sometimes the shanks still have a few chunks of fat which I like to remove first before cooking. Enjoy your lamb shanks!
first time in my life I cooked lamb shanks and it is beautiful!! I didn't even have the red wine and so had to add a dash of Saphire Gin (figured what the hey). Great recipe - thanks.
No need to turn them! That's what is great about this recipe and why I love it so much, you put it in the oven and it's cooked to perfection 2 hours. Easy!
do i need to turn over the lamb when it is in the oven??? to ensure every side touch the gravy?
I made the recipe again but left out the tomato paste and it was YUM also! I had to use a heaped teaspoon of corn flour dissolved in water at the end to thicken the gravy. The gravy was really delicious and could be a good alternative if you don't like tomato or want to try something different.
This is a great GREAT recipe! I had never made braised lamb shanks before but this recipe was so easy and the result was PERFECTION. I will definitely be making this again and again.