slow cooked lamb shanks


RECIPE: Slow cooked lamb shanks - Serves 4-5 people


4 tablespoons olive oil

4 lamb shanks - medium size

1 cup of plain flour or gluten free plain flour

2 capsicum core out and diced into 2cm pieces

2 stalks celery sliced into 2cm pieces

2 carrots sliced into 2cm pieces 

2 Spanish onions diced into 2cm pieces 

5 cloves of garlic peeled whole

2 bay leaves

5 sprigs of thyme

3 sprigs of rosemary

1 litre of beef stock

300ml good red wine

2 tablespoons of worcestershire sauce

To Serve: Potato mash / polenta / brown rice


1. Preheat oven to 180C. Heat a large, heavy based pot (with lid). Put on stove top with 2 tablespoons of olive oil. Coat lamb shanks in seasoned flour, dust off excess and brown on a medium to high heat

2. Once browned on all sides, set aside on plate. Then in the same pot, no need to clean add all the vegetables, garlic, bay leaves and cook for 5 minutes with 2 tablespoons of olive oil.

3. Add stock, wine, herbs, worcestershire sauce and put the lamb shanks back in. Seasoned with salt and pepper. Turn stove burner off. Place lid on pot and carefully with tea towels place on bottom shelf of oven.

4. Cook for 2 hours with lid on. After that time, take lid off and cook for another 30 minutes. I like to shred the meat off the lamb shanks and serve on a bed of potato mash. But you can serve lamb shank whole if desired.