Lamb Shanks

You’ll need:

  • 4 lamb shanks
  • 1 cup seasoned plain flour to dust shanks
  • 8 eschallots, peeled
  • 4 cloves garlic peeled
  • 1 cup red wine
  • 2 cups Beef stock
  • ¼ cup balsamic vinegar
  • 2 – 3 long sprigs of rosemary
  • Potato Mash & broccolini to serve


Preheat oven to 170 degrees Celsius. Place a heavy-based casserole over a moderately high heat. Rub some olive oil over the lamb and then rub into the seasoned flour.

Place a couple of tablespoons of olive oil in the pan and sear the lamb shanks for approximately 8 minutes or until browned all over. Remove the shanks and set aside.

Place the shallots and the garlic in the pan and cook for approximately 3 – 4 minutes until they start to colour. Add the wine, stock, vinegar, and rosemary.  Bring the liquid up to the boil and then add the lamb back to the pan with the bubbling liquid.  Turn the shanks a few times to coat with the stock liquid and then cover the pan, take off the heat, and put in the oven for 2 hours.

After 2 hours take the lid off and cook for a further 30 minutes. If they are colouring too much turn them over.

Once they are cooked you may need to further reduce the sauce over a high heat once you have taken the shanks out of the pan.

Serve with potato mash & broccolini.