Oven-braised lamb shanks

Relive the classic British Sunday roast with these tender lamb shanks. Gather the family for a warm winter feast that everyone will enjoy.
Oven-braised Lamb ShanksAustralian Women's Weekly
3H 25M
3H 35M



1.Preheat oven to very hot, 250° (230°C fan-forced). Pierce meatiest part of each shank in two places with a sharp knife; press garlic into cuts.
2.Layer carrot, celery, onion and shanks in a large flameproof baking dish, season with salt and pepper. Cook in a very hot oven for 15 minutes; turn the shanks, cook for a further 10 minutes. Reduce the oven temperature to moderately slow, 160°C (140°C fan-forced), remove dish from oven.
3.Pour over combined wine, stock and puree; add bay leaves and thyme. Cover dish tightly with a double thickness of foil; cook for 1 1/2 hours. Turn shanks; cook for a further 1 – 1 1/2 hours or until tender. Remove bay leaves and thyme from shanks.

Not suitable to freeze. Not suitable to microwave.


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