One-Pot Braised Lamb Shanks

There’s no better time to pop on a pot of Braised Lamb Shanks. Slow cooking this culinary delight will make your meat so tender, it’ll fall off the bone.

Serves: 6


  • 6 lamb shanks
  • 2 tablespoons olive oil
  • 2 onions, peeled and chopped
  • 2 large carrots, peeled and sliced
  • 10 cloves garlic, crushed
  • 1 bottle red wine
  • 1 x 750ml tin whole peeled tomatoes with juice
  • 300ml chicken stock
  • 300ml beef stock
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • salt and pepper to taste


Sprinkle the shanks with salt and pepper. Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown the shanks. You may have to do this in batches. Remove shanks from the pan and place to one side. Add onions, carrots and garlic to the pan and fry until golden brown. Stir in wine, tomatoes, chicken and beef stock and season with rosemary and thyme.

Return shanks to the pan, making sure they are fully submerged. Bring the liquid to a boil and then reduce the heat to simmer. Cover and simmer for two hours, until lamb starts to fall off the bone.

Remove the cover and simmer for a further 20 minutes.

Remove the shanks to a platter and keep warm. Bring the liquid in the pan to a boil and allow to thicken; this will take about 15 minutes.

Serve the shanks with new potatoes and spoon over juices.

How do you like to cook lamb shanks? Why not let us know how the recipe turns out for you in the comments section below?

Also read: Lamb Chops with Scallion Mint Salsa

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