Slowly Braised Lamb Shanks

Serves 2 - 4


- 4 fore lamb shanks
- 4 tablespoons flour
- 1 packet of powder tomato soup mix
- 2 peeled and chopped onions
- 2 peeled and chopped carrots
- 2 peeled and chopped parsnips
- 4 cloves of garlic peeled crushed and finely chopped
- 4 tomatoes roughly chopped
- 4 bay leaves
- 1 tablespoon fresh rosemary
- 500mls red wine
- 500mls beef stock
- Freshly ground black pepper
- Sea salt



1. Mix the flour and tomato soup powder and coat the shanks with the mixture.

2. Heat 50mls of oil in a heavy based cast iron pot (or pan) and seal the shanks. Once sealed remove and add the chopped onions, carrots, parsnips and garlic and sauté in the pan juices.

3. Now add the tomatoes, rosemary, bay leaves, red wine and stock and bring to simmering point.

4. Place the lamb shanks back into the pot and seal with a tight fitting lid or tin foil. (if using a roasting dish to finish the cooking process place into the dish and cover with foil)

5. Place into a pre heated oven at 160o and cook for 2 ½ hours or until very tender.

6. Remove the shanks from the dish and hold in another dish for service. Strain the sauce into a saucepan and simmer until reduced to a sauce consistence. Adjust the seasoning and pour over the shanks for service.


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