On busy nights, it’s great to have home-cooked meals on hand. This recipe can be frozen… just make double the quantity, serve one and freeze the other.


  • 6 steamed chat potatoes

  • 3 medium size tomatoes roasted in a moderate oven

  • 6 trimmed lamb shanks

  • 2 brown onions diced

  • 2 large carrots diced

  • 2 sticks celery diced

  • 6 cloves of garlic crushed

  • ½ bunch fresh rosemary

  • 2 cups of flour

  • 100 ml veg oil

  • 2 cups of red wine burgundy

  • 2lt brown veal stock

  • Salt and pepper to taste


  • 1.

    Lightly coat the shanks in flour and season with salt and pepper. In a hot heavy duty pan with little oil, seal the shanks till brown.

  • 2.

    Once brown remove from the pan. Drain excess oil from the pan and deglaze the pan with the red wine for 1 minute.

  • 3.

    Heat oil in a 30 cm stock pot. Sauté the onions, garlic, carrots, celery and fresh rosemary. Add a pinch of salt and pepper.

  • 4.

    Once sauted add the lamb shanks.

  • 5.

    Add red wine from the pan to the shanks. Pour enough veal stock to cover by 2 inches.

  • 6.

    Once the shanks have come to the boil turn the heat down and let it simmer slowly.

  • 7.

    Remember the more time it takes to cook the better the dish will be.

  • 8.

    The shanks are ready when they start to fall off bone. Serve in a flat bowl with steamed chat potatoes and a slow roasted tomato.

  • 9.

    When sealing the shanks be sure the pan is hot in order to get the meat brown(much more flavour)

  • 10.

    Don’t be afraid to add more liquid if it looks a little dry

  • 11.

    Try the meat before you pull it off the heat if it falls off the bone or just hanging on it is ready.

  • 12.

    I find these sort of dishes to taste twice as good the next day so if there are any left overs - save them!

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 342kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 21g
  • Carbohydrate 19g
  • Sugar 1g
  • Sodium 510mg

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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The recipe was brought to you by Ronny Ghantous, Executive Chef of the Gallagher Hotels. For more information, head too

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Average Rating
4 comments • 3 ratings
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Posted by Elizabeth Report
Loved it and very tasty
Posted by Elizabeth Report
Liz: Love it and simple to make very tasty
Posted by Report
I use a similar recipe, but towards the end of cooking I add a time o whole tomatoes & a handful of spiral pasta,which thickens the gravy, yum
Posted by hoselaurieReport
loved it simple and tasty