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Lamb Shanks Stock Pot

If you’ve got people coming round, you can cook the lamb a day or so before, so that all you have to do on the day is simply warm up the lamb and cook the vegetables to go with the dish.


  • 8 small or 4 large (350g) lamb shanks

  • 1 Continental Stock Pot Chicken

  • 2-3 tbsp tomato paste

  • 30ml dark soy sauce or reduced salt soy sauce

  • 2-3 tbsp olive oil

  • 4 onions, peeled and left whole

  • 8-9 carrots, peeled and left whole

  • 4 small Maris Piper potatoes, peeled and left whole

  • 16 baby leeks or 4 leeks, cut into 5cm lengths

  • 1 celery

  • 4-5 sprigs of sage


  • 1.

    Place the lamb shanks in a large, heavy-based casserole dish. Add in the Continental Stock Pot Chicken, 1.5 litres of water, tomato paste, soy sauce and olive oil.

  • 2.

    Slowly bring the lamb shanks to the boil on top of the stove, then simmer very slowly and gently uncovered for 2 hours 45 minutes to 3 hours. If you’d rather cook it in the oven, bring it to the boil on top of the stove then cover and transfer to a preheated oven at 150°C and cook it in the oven for 2 hours 45 minutes to 3 hours.

  • 3.

    After about 2 hours 30 mins (or half an hour before the lamb shanks have finished cooking), cook the vegetables. Place the onions, carrots and potatoes in a large saucepan. Add in enough cold water to cover the vegetables, bring to the boil and cook at a rolling boil uncovered over a medium heat. Ten minutes later, add in the baby leeks and celery and cook until all the vegetables are tender; around 20-25 minutes in all. Add in the sage sprigs right at the end of the cooking time.

  • 4.

    Before serving, carefully skim any fat off the surface of the Lamb Shanks Stock Pot. Using a slotted spoon, remove the lamb shanks from the casserole dish and arrange them on a large serving platter. Using a slotted spoon, remove the cooked vegetables from the pan and carefully arrange them around the lamb shanks, topping them with the sage sprigs. Spoon over a little of the broth and serve.

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