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Easy Lamb Shank Recipe
Victoria Haneveer

Garlic and Rosemary Lamb Shanks

Lamb shanks pair with onion, carrots, garlic, bay leaves, a splash of white wine and more, and the result is incredible, melt in the mouth, fall off the bone meat which pairs wonderfully with potatoes.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Entree
Calories: 295
Ingredients Method Notes

Ingredients
 

  • 2 tablespoons olive oil
  • 8 lamb shanks
  • 2 chopped carrots
  • 1 chopped yellow onion
  • 4 whole garlic cloves
  • Few sprigs of fresh rosemary
  • 3 fresh bay leaves
  • 2 tablespoons all-purpose flour
  • 12 fl oz (350ml) white wine
  • 1 tablespoon tomato paste
  • 18 fl oz (500ml) lamb or chicken stock
  • Salt and black pepper, to taste

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Brown the lamb all over for 10 minutes in the oil in a Dutch oven or big ovenproof pot or dish.
  3. Remove the lamb and put the carrot and onion in the pot.
  4. Cook for 10 minutes, then add the garlic and herbs and cook for 2 minutes.
  5. Stir in the flour and tomato paste, add salt and black pepper, and add the stock and wine.
  6. Put the lamb back in the pan and bring to a simmer.
  7. Cover with a lid or with foil and cook in the oven for 1½ to 2 hours or until the lamb is tender.
  8. Take the meat out of the sauce and set it to one side.
  9. Cover it loosely with foil.
  10. Put the pan back on the heat and simmer the sauce for 15 minutes or until thick and glossy.
  11. Sieve it into a jug, then serve it with the lamb.

Notes

  • The finished lamb and sauce can be stored in the refrigerator for up to 2 days or frozen for a month.
  • To serve it, reheat the lamb in the sauce, throwing in a splash of water if the sauce gets too thick.