Slow Cooked Lamb Shanks

In this beautiful slow cooked lamb shanks recipe we are sealing the lamb shank in a deep frying pan then we remove the lamb shank and then we add the mirepoix base and we then reduce the red wine and  we add some beef stock and we finish it in a hot oven



  • 6 Lamb shanks
  • 2 large Onions
  • 3 Garlic cloves
  • 3 Celery stalks
  • 1 Leek
  • 2 large Carrots
  • 2 Bay leaves
  • Bunch of fresh Rosemary
  • 500ml cooking Red Wine
  • 500ml Beef stock


  • Large non-stick frying pan
  • Plastic container
  • Oven dish
  • Pair of tongs
  • Knife
  • Chopping board


  • Foil


  1. Pre-heat oven gas mark 3-4.
  2. Prepare a large frying pan on a high heat and add some oil and salt. When pan is very hot, add the shanks and leave to brown. Using a large tong, turn them around to brown from all sides. 

  3. Start peeling and roughly chop your vegetables. This combination of vegetables is called ‘mirepoix’. Put them in a container on the side for now. Add bay leaves and rosemary. 

  4. When lamb gets a nice brown colour, transfer it to a dish and leave on the side. Add vegetables to the frying pan and leave to cook for about 3-4 minutes, stirring intermittently. Add wine and reduce it by 3/4. Add beef stock and bring it to the boil. 

  5. Transfer vegetables into a large roasting tray and add the shanks. Cover the tray tightly with foil. Put into oven for about 1.5-2hrs. 

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