Braised lamb shanks

Recipe from: 23 July 2014

Ingredients 17
Servings 1
Minutes 00:20


Serving Change
  • flour
  • 1
  • 1
    white pepper
  • 1
    fresh rosemary
  • 3
    Certified Natural Lamb shanks
  • olive oil
  • 1
    head of garlic
  • 1
    large onion
  • 2
    stalks of celery
  • 2
  • 1
    chicken stock
  • 1
    chopped tomatoes
  • 1
    red wine
  • extra vegetable of your choice
  • To serve:
  • 1
    Italian parsley
  • buttery mashed potatoes


Make a seasoned flour mixture by combining a handful of flour with salt, white pepper and rosemary. Coat each of the Certified Natural Lamb shanks with a dusting of the flour mixture.

Roughly chop garlic, onion, celery and carrots. Heat up a pot with a dash of olive oil. Fry the shanks until golden brown, then remove from the pot and place aside.

Fry the garlic, onion, celery and carrots. When your vegetables are soft, return the seared lamb shanks to the pot. Cover with a litre of stock, throw in a tin of whole tomatoes, and then a few large glugs of red wine. Gently simmer for a few min.

Cover the pot securely with a lid or tinfoil and place in the oven at 180 °C. Cook for 2 ½ hrs. At this point, add any extra vegetables of your choice and cook for a further 30 min.

Serve with buttery mashed potatoes and garnish with fresh herbs.

To see how to make this, watch the video here.

Reprinted with permission of CakeBread for Checkers Butchery.

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