Braised Lamb Shanks

READY IN: 2hrs 30mins
Recipe by Abby Girl

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

Top Review by ImPat

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.

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.

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