Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge

Ingredients Nutrition


  1. Preheat oven to 325.
  2. In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
  3. Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
  4. Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
Most Helpful

I scaled this back for 3 but ended up cooking 4 shanks (each weighing 400 to 500 grams each). The only changes I made was 1 out of habit I browned off the shanks first and then started on the veg and used fresh rosemary and thyme and dried bay leaf and added about another 1/2 cup of water, after cooking for 2 hours at 150C for 2 hours I added another half cup of water and cooked a further 45 minutes - fall of the bone lamb. I gave the gravy a light blitz with the stab blender and served with mashed potato and steamed asparagus. Thank you Abby Girl, made for New Kid on the Block.

I'mPat September 30, 2009