Slow Roasted Lamb Shank With Caramelised Onion

"Tender fall-off-the-bone lamb topped with caramelised red onion."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by The Flying Chef photo by The Flying Chef
Ready In:
4hrs 30mins




  • Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
  • Approx 1hr into cooking add rosemary,thyme and tomato paste.
  • Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
  • Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
  • Melt butter in pan and add onion stirring until onion is soft about 10-15 minutes Add sugar and vinegar and stir until mixture has caramelised about another 10-15 minute Place in serving bowl and put on table to be spooned over lamb shank.
  • Can serve lamb with creamy soft polenta or mash potato.
  • Bon Appètit.

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  1. I'mPat
    Fall of the bone deliciouness I used 3 lamb shanks with an average weight of 500g each (not frenched cut) and think 4 hours would have been plenty at 120C fan forced (mine got 4 1/4 hours and looked a little burnt/dry on top but were moist and delectable). I had one disaster in doing the straining, removed the lamb shanks into a oven proof dish, covered and placed in a 50C non fan forced oven and then proceded to strain but after puting through the regular colander decided to use the finer one sat it in the regular one BUT FORGOT TO THE BOWL UNDER IT, realized and wooshed it over to the bowl and finished pouring and saved about half of it so did not procede in reducing by boiling as I was going to and added the corn flour but not the beef gravy granules (as we find them far too salty) and I used a full flavour home made lamb stock. I added the cooked vegies (finely diced cooked carrots, celery and onion to the gravy and poured over the shanks on the plate), served with the caramilised onions - which when I added the sugar and balsamic vinegar [after the first cooking to soften them and the adding of the sugar and balsamioc gave a great flavour to the onion] I turned them to a really low simmer and with an occassional stir let them go for 45 minutes to give them a really good depth of flavour - I only used to 2 large red onions but was wishing I used more. Served with a creamy baked mashed potatoe and some garlic bread and we were all in heaven, thank you big time The Flying Chef, made for Make My Redipe Edition 11.
  2. rhysa
    Simple but great tasting. I also made this without the caramalised onions but the meat and sauce itself was great. One thing to watch is that the baking dish is of the right dimensions so that the meat is covered by liquid the whole time. Part of my shanks were uncovered and resulted in being a bit dry despite best efforts to turn them a few times.
  3. loveandpeas
    Fabulous! The flavour in this dish is amazing, the whole family enjoyed it. I did not make the caramalised onions as I didnt have any, but the rest was very simple to put together. I didnt add any bisto to the gravy, just thickened it with cornflour and it as lovely. I thought it would be too sweet, but it worked perfectly. Thanks for sharing.


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