Lamb shanks

Shank you very much!

  • 3 hrs 30 mins cooking
  • Serves 6
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An easy and delicious recipe for lamb shanks, perfect served with creamy mashed potatoes or a silky white bean purée. Don't have time to wait by the oven? Try our slow-cooker lamb shanks recipe. or more of our lamb shank recipes?


  • 1 tablespoon olive oil
  • 6 French-trimmed lamb shanks (2.25kg)
  • 1 large onion (200g), chopped coarsely
  • 3 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups (375ml) dry red wine
  • 2 cups (500ml) beef stock
  • 400 grams (12½oz) can diced tomatoes
  • 1 tablespoon caster (superfine) sugar
  • 4 sprigs fresh rosemary


  • 1
    Preheat oven to 150°C/300°F.
  • 2
    Heat oil in a large flameproof casserole; cook lamb shanks, in two batches, for 5 minutes or until browned all over. Remove from dish.
  • 3
    Add onion and garlic to same dish; cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine; bring to the boil. Boil for 5 minutes or until reduced by half.
  • 4
    Return lamb to dish with stock, tomatoes, sugar and rosemary. Cover; transfer to oven. Cook for 2 hours. Remove lid; bake for a further 1 hour or until lamb is tender. Season to taste.
  • 5
    Serve lamb shanks on creamy mashed potatoes or white bean purée, drizzled with cooking liquid.

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