Andrew's Tender Lamb Shanks

Recipe by Sackville
READY IN: 3hrs 15mins




  • Heat a little olive oil in a large pan.
  • Season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside.
  • Add the onion, celery, garlic, bay leaves and cloves and cook gently until browned.
  • Pour in the wine and continue cooking until it has reduced down to a syrup.
  • Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock.
  • Season again to taste.
  • Cover the baking dish and cook in a low heat in the oven (about 150 C) for 2-1/2 to 3 hours, until the meat is tender.
  • Take the dish out of the oven.
  • Transfer the lamb to a plate and cover to keep warm.
  • Strain the stock into a frying pan or small saucepan and heat until simmering.
  • Mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking.
  • Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.