Perfect winter comfort food, when slow-cooked, lamb shanks take on the flavours around them and provide beautifully tender, melt-in-the-mouth meat. This classic recipe from Martin Wishart has richness and depth from red wine, tomatoes, bay and rosemary, making it a wonderfully delicious but easy-to-follow recipe you'll want to cook time and time again.
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Start on this lamb shank recipe by setting the oven to 200°C/Gas mark 6. Meanwhile, heat the vegetable oil in a large frying pan. When you feel a good heat rising from the pan, season the lamb shanks with salt, then carefully brown each of them on all sides
30ml of vegetable oil
4 lamb shanks
In a large casserole pot, heat the olive oil. Then add the onion and garlic and gently sauté them until golden brown
3 tbsp of olive oil
1 large onion, diced
4 garlic cloves, crushed
Pour the red wine into the pan and bring to a boil. Reduce the wine by two-thirds
250ml of red wine
Add the stock, tomatoes, rosemary and bay leaves, bring to a simmer and then add the lamb shanks
2l chicken stock
1 400g tin of chopped tomato
4 sprigs of rosemary
2 bay leaves
Cut a cartouche (a large round of silicone paper) to fit tightly inside the pot on top of the lamb shanks. Place the pot in the oven for two hours, checking the shanks from time to time
If the liquid seems low, top it up with a little water. Once cooked, the meat should be tender and come away from the bone easily
Transfer the lamb shanks to a serving dish. Bring the braising stock to the boil, skim off any fat and leave it to reduce until thickened to a light sauce
Whisk the butter into the sauce, add the sugar and red wine vinegar and check the seasoning
150g of unsalted butter, cold and diced
1 tbsp of caster sugar
3 tbsp of red wine vinegar
Pour the sauce over the lamb shanks and serve with a couple of branches of rosemary and root vegetables
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