Lamb Shanks in Sauce


Lamb Shanks in Sauce

Braising lamb shanks might sound a little daunting, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! Lamb shanks can tend to be a tougher cut of meat so to get tender, fall off the bone lamb, it works best to cook them low and slow. 

Prep Time:

15 mins

Cook Time:

3 hours


2 servings


3T olive oil

2 lamb shanks

10g butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

4 garlic cloves, minced

1/2c red wine

2T tomato puree

1t thyme leaves

1 sprig rosemary

1c chicken stock

1c tinned diced tomatoes

1 bay leaf

1/2t honey

Cooking Instructions

1.    Preheat the oven to 140˚C.

2.    Heat 1T of the oil in a frying pan over a high heat. Brown the shanks all over then place into a baking dish.

3.    Reduce the heat to medium and add the remaining oil, butter, onions, carrot, celery, and garlic, stirring until softened (approximately 10 mins).

4.    Increase the heat to high and add the red wine, simmering for 30 seconds. 

5.    Mix in the puree, thyme, rosemary, stock, tomatoes, bay leaf and honey then pour over the shanks. Cook for 3 hours, spooning the liquid over  the shanks each hour.

6.    Serve immediately with a creamy mash.