Lamb Shanks With Madeira and Olive Sauce

READY IN: 1hr 45mins
Recipe by Latchy

This is one of my favourite lamb dishes. It can be frozen. Used to be a cheap one until the chefs realised lamb shanks are the best part of the lamb.

Top Review by twissis

Icelandic lamb is so wonderful, but they're a bit snobbish about it. Rack of lamb & leg of lamb are prime meats & shanks are pkg'd w/"stew meat"! So shhh, we must be very quiet about this dish & how good shanks can be or the price may go way up here too! I used my own lamb stock & cooked it in a "cooler" oven for a longer time as others did. The aroma was heaven & the gravy rich & full of flavor. My DH loved it, but said he could do without any tomato taste the next time & there will be many I'm sure. Thx for posting this!

Ingredients Nutrition


  1. Heat oil in a flameproof casserole dish (12 cup capacity) add pepperoni, cook, stirring until browned; drain on paper towel.
  2. Add lamb in batches and cook until browned, remove from dish.
  3. Drain all but 1 tablespoon of oil from dish and add onions and garlic cook stirring until onions are soft.
  4. Return pepperoni and lamb to dish, add olives, paste, tomatoes, stock Madeira and rosemary, bake, uncovered in a moderate oven 180dC for 1 1/4 hours or until lamb is tender.
  5. Stir in cornflour and water cook stirring until mixture boils and thickens.

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