Oven Braised Lamb Shanks

Thursday, 17 February 2011

It is hard to believe that I had never really eaten lamb before I moved over here to the UK. It is a meat that I have come to love very much and I have to say that here in the UK we have beautiful lamb . . . some of the best in the world.

More often than not we have lamb chops, cutlets or steaks, and occasionally I will treat us to a shoulder or a leg. All are very, very good.

Last weekend I cooked some lamb shanks for the first time and I was very pleased with the results. They were tender and full of flavour and we both really enjoyed them!

The shank is cut from the shoulder area of the animal and is actually very lean, with very little fat marbling or cut into it. Lamb can be quite a fatty meat, so this was surprising. Because it is so lean, it truly lends itself perfectly to braising in a liquid.

A long slow braising in the oven may require more patience than frying a few chops in a pan or roasting a leg, but your patience will be more than rewarded with fork tender meat and a rich and tasty gravy. Not to mention that, once it is covered and in the oven, it really requires no attention at all.

The resulting dish lends itself perfectly to being served with a delicious mound of buttery mashed potatoes . . . the absolute comfort meal!! It made my meat and potatoes loving husband a very, very happy camper indeed!

*Oven Baised Lamb Shanks*
Serves 4
Printable Recipe

Tender and juicy, with a delicious gravy. Perfect comfort food served with freshly mashed potatoes!

5 lamb shanks
olive oil
2 large onions, peeled and chopped
1 large stick of celery, trimmed and chopped
2 cloves of garlic, peeled and crushed
1 pound of carrots, peeled and cut into sticks
1/2 pound of parsnips, peeled and cut into sticks
a handful of fresh rosemary leaves
400ml of lamb stock ( 1 1/2 cups)
400ml of chopped tinned tomatoes (1 3/4 cup)
2 star anise
sea salt and freshly ground black pepper
2 TBS red currant jelly

Preheat the oven to 180*C/350*F/ gas mark 4.
Heat some olive oil in a large skillet over medium high heat. Add the lamb shanks and brown them on all sides. Remove and place into a large roasting dish which has a lid, with the bones sticking up. Add the onions and celery to the drippings. Cook and stir over medium heat until they begin to soften. Add the garlic, carrots, parsnips and rosemary. Cook and stir for several minutes. Add the stock, tinned tomatoes, star anise, sea salt and black pepper to taste, and currant jelly. Heat through and then pour over the lamb shanks in the roaster.
Cover tightly with the lid and put into the oven. Roast for 3 hours, until the meat is very tender. Remove the lid and cook for another 15 to 20 minutes until the meat and bone begin to brown somewhat.
Serve immediately with a nice pile of mashed potatoes. Serve one shank per person on a plate with some of the vegetables and gravy spooned over top.


  1. Ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.


  2. Such an elegant meal... and I love the flavors--especially the addition of star anise! hubby would love this one... I can see this as a Sunday roast soon. :o) Happy Day, dear friend--LOVE YOU LOTS ((BIG HUGS))

  3. I'm amazed more people don't cook and enjoy lamb shanks. They are one of my favorite dishes. Thanks for the recipe.

  4. After viewing this recipe, I will have to try this. I love lamb more and more and I don;t think it's been given enough spot light year round. There's only one problem though, when I make it with lamb in the US, I am quite sure that it won't be near as good as what you are able to get where you are? Respectfully, Cindy

  5. Here in the US we don't eat much lamb. I confess, that before we started raising our own sheep, I hadn't eaten any. But Oh My, I must say that farm-raised grass-fed lamb is the most delectable meat you'll ever eat. Because we raise our own, we eat all cuts, and have found the less expensive ones, such as shanks, to be every bit as delicious as lamb chops when cooked properly. Tonight, I'm cooking lamb ribs, but these shanks look scrumptious and I will definitely be making them soon. Thanks so much for sharing all your great recipes with us here -I LOVE your blog!


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