Lamb Shanks in Red Wine. It's that simple.


  • 4 x Lamb Shanks

  • 1 Large Brown Onion diced – or 8 eschallots quartered

  • 8 cloves of garlic, peeled - or 4 single clove whole garlic, halved

  • 2 large carrots, sliced or diced, howevr you like it

  • 2 celery stalks chopped

  • 300g button mushroom s- or Swiss browns

  • 1 can chopped tomatoes

  • 2 Tbs tomato paste

  • 2 Tbs balsamic vinegar

  • 2-3 sprigs fresh rosemary

  • 5-6 sprigs fresh thyme

  • 2/3 bottle good red wine – I used Wolf Blass Red Label Cabernet Sauvignon

  • 500ml Beef Stock or Veal Stock – don’t worry about the amount – whatever size box of pre-made stock you can get is good enough

  • 2 Tbs Olive Oil

  • 12 whole peppercorns lightly cracked

  • 1 Tsp rock salt – or flake salt


  • 1.

    Bung the oven on 160C or 150C if it’s a fan-forced one.

  • 2.

    If you don’t have a deep casserole dish that will fit the 4 lam shanks in a single layer, then get a bloody big stock pot that can go in the oven and on the stovetop.

  • 3.

    Heat it up to med-high heat and bung in the olive oil.

  • 4.

    As it starts to snoke a little chuck in the lamb shanks and brown the buggers off for about 5 – 10 minutes. Once they’ve browned off, take the shanks out and bung them on a plate so any juices are retained.

  • 5.

    Reduce the heat to medium and bung the onions and garlic in the stock pot, stirring until they are golden – should be about 10 minutes.

  • 6.

    Chuck in the carrots and celery and cook, stirring for another 3 minutes.

  • 7.

    Chuck in the herbs, tomato paste and mushrooms and cook for about 2 more minutes, stirring, ensuring the tomato paste coats as much of the other ingredients as you can and that it cooks off.

  • 8.

    Chuck in the balsamic, red wine and tomatoes and stir thoroughly.

  • 9.

    Bring to the boil and chuck in the salt & pepper

  • 10.

    Either bung the lamb shanks into a deep casserol dish in a single layer and cover it with the sauce, or bung them into the pot.

  • 11.

    Cover the whole thing with a cartouche of baking paper and bung in the oven for about 2½ hours.

  • 12.

    At 2½ hours, whip it out and check the sauce. If it’s too runny, drain the liquid off and whack it in a saucepan and reduce it on the stove by ½ to 1/3

  • 13.

    Meanwhile you can either bung the shanks back in the oven or you can pull all the meat off them, it should already be falling off the bone anyway. Whatever you do, cover it with a bit of foil over the top so they keep warm but don’t burn. Pour the reduced sauce back over the shanks and cook for another half hour.

  • 14.

    If the sauce was fine then you don’t need to worry about that last bit, except maybe to take the meat off the bones.

  • 15.

    Serve it up with some creamy mashed potato or celeriac.


Make sure you seal the ends of the lamb shanks to start with, or else all the juices will start to run out.

Only use good quality red wine - buy 2 bottles of something decent and cook with one. Drink the leftover bit that's in the bottle while you cook. Serve the other bottle with the meal.

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Posted by Bad_MannersReport
Cooked it last night and it went down quite well. Leftovers were eaten by the teenager next day - he even said it tasted good, which is an unusual compliment.