Slow Cooked Lamb Shanks



  • 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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