Heavenly Lamb Shanks

This is a perfect dish to prepare in the early afternoon, let it do its thing and serve a delicious and hearty meal with very little effort.

3 hours
4 people


  • 4 frozen lamb shanks
  • 5 tbsp olive oil
  • 5 tbsp flour
  • 1 leek
  • 2 stalks celery
  • 300 g frozen, sliced carrots
  • 300 g frozen, diced onions
  • 12 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 tsp whole black peppercorns
  • 350 ml red wine
  • 600 ml chicken stock
  • 1 pinch sea salt


  • Pre-heat oven to 150 degrees C (gas mark 2).
  • Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  • Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
  • Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
  • Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving.