Lamb shanks braised in red wine

Lamb shanks braised in red wine

Tara Fisher

I think I was in my teens when I first cooked lamb shanks, and back then they only cost a few pence each. They’re getting more expensive as more people cook them, but they’re worth it – the flavours from the long, slow cooking make it a great cut of meat to use. You can also cook them in a slow cooker on a low setting for 12 hours.


Quantity Ingredient
50g plain flour
4 lamb shanks
2 tablespoon olive oil
300g baby onions or shallots
400ml good red wine
300ml chicken or beef stock
2 bay leaves
4 fresh rosemary sprigs
40g butter
3 tablespoons fresh flat-leaf parsley leaves
sea salt
freshly ground black pepper


  1. Preheat the oven to 150°C. Season the flour with salt and black pepper, then dust the lamb shanks with the flour, shaking off any excess. Heat a large, heavy-based, ovenproof pan until hot, then add the olive oil and fry the lamb for 4–5 minutes, until well browned on each side. This will help give the dish a nice brown colour once cooked.
  2. Meanwhile, peel the baby onions or shallots and leave them whole. The best way to do this is to place them in a heatproof bowl, pour over a kettleful of boiling water, leave to stand for a few minutes, then drain them. Once cooled, the skins will slip off more easily.
  3. Add the onions to the pan with the lamb and cook until browned, then add the red wine and stir to release any sediment on the bottom of the pan. Add the stock and bring to a simmer, then add the bay leaves and rosemary. Cover with foil or a lid and cook slowly in the oven for 6–8 hours, basting occasionally.
  4. Remove from the oven, carefully remove the shanks from the pan and place in a serving dish. Cut the butter into cubes and chop the parsley. Taste and season the sauce with salt and pepper, then whisk in the butter gradually, and stir in the chopped parsley. Serve the lamb shanks with buttery mashed potatoes, with the sauce over the top.
James Martin
Saturday Kitchen
slow cooking
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