A wonderfully comforting dish of slow-cooked lamb shanks prepared with tomatoes, leeks, carrots, white wine and herbs.


  • 1 tablespoon olive oil

  • 4 frenched lamb shanks

  • 1 large leek (white part only), sliced

  • 1 medium carrot, diced

  • 4 cloves garlic, crushed

  • ½ cup white wine

  • 400g can chopped tomatoes

  • ¾ cup beef stock

  • 1/3 cup drained Sandhurst Sun-dried Tomatoes, chopped

  • 4 bay leaves

  • 2 teaspoons cornflour

  • 1 tablespoon Sandhurst Olive Pate


  • 1.

    Preheat oven to 180°C.

  • 2.

    Heat oil in a large flameproof casserole dish; cook lamb in 2 batches until browned. Remove lamb and add leek and carrot; stir over a medium heat for 5 minutes or until leek has softened. Add garlic and cook, stirring 1 minute longer. Add wine and simmer 3 minutes. Stir in tomatoes, stock, sun-dried tomatoes and bay leaves. Return lamb to dish and stir to combine.

  • 3.

    Cover and place in oven. Cook for 2 hours, turning lamb shanks halfway through cooking time.

  • 4.

    Remove lamb from sauce and cover with foil to keep warm. On stove top, heat sauce to simmering. In a small bowl, blend cornflour with 1 tablespoon water and add to sauce; stir until thickened. Stir in olive pate. Serve shanks with mashed potato and sauce. Sprinkle with parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1050kj
  • Fat Total 66g
  • Saturated Fat 29g
  • Protein 88g
  • Carbohydrate 15g
  • Sugar 6g
  • Sodium 626mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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