Lamb shanks

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By: Antony Worrall Thompson From: Worrall Thompson

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This recipe is classed as easy

Rating 3.43 / 5 (943 votes)

Prep time:
15 min
Cook time:
2 hrs 30 min

Antony Worrall Thompson gives lamb shanks a lift with long, slow cooking and a generous amount of red wine! More lamb recipes More slow cooked recipes


1. Take a casserole (or any oven-proof dish) and place on the hob over a high heat, pour in the olive oil and when hot, add the lamb shanks, turning occasionally until brown.

2. Once nicely browned, remove the lamb from the pot and tip in the chopped leek, celery, carrot, onion and garlic cloves. Stir them all together and add the bay leaf, thyme and rosemary. These ingredients will all add flavour to the dish but won't be served at the end.

3. Once the vegetables are lightly browned, place the lamb back into the pot, allowing it to rest on top of the vegetables.

4. Pour in the red wine and chicken stock, and bring to the boil.

5. Cover the pot with a lid or kitchen foil, and place in a 150C/gas 2 oven to braise for 2 hours 30 minutes or up to 5 hours depending on the amount of lamb you use. Serve the lamb shanks with the cooking juices poured over the top.


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Latest Comment


I made this today and thought it was brilliant, put it on at 11am and served at 3, the lamb fell of the bone and was lovely and rich in flavour, I also served the carrots, leeks, celery and the juices on top - why waste!

Becs Good Food Becs Good Food  Posted 18 Nov 2012 9:01 PM

I cook this recipe several times and I am not going to change it for another recipe. I always impress with this recipe.

NatalieP28026 NatalieP28026  Posted 17 Nov 2012 8:50 AM

On the telly he put an anchovy fillet into the broth..what about salt and pepper?.Good recipe on tv but the written one was missing the above..why throw away all the veg??? makes no sense, like the idea of fishing out herbs , reducing and blending into a gravy.

sallyP96080 sallyP96080  Posted 15 Oct 2012 7:20 PM

Simply brilliant, absolutely sublime.

EdwardA65 EdwardA65 Posted 12 Oct 2012 3:26 PM

Fantastic,this is the 4th time of cooking and still not growing tired of the delicious recipe.

philanna philanna Posted 15 Jul 2012 12:27 PM

Absolutely gorgeous!

PaulB24259 PaulB24259 Posted 11 May 2012 10:29 PM

a superb recipie and a perfect outcome,thankyou anthony.

centurian centurian Posted 14 Apr 2012 6:40 PM

very tasty, didn't like the thyme

Posted 14 Feb 2012 10:56 AM

Absolutely delicious

Kate151 Kate151 Posted 09 Feb 2012 10:22 AM

Quite tasty but the shanks were borderline chewy( may be due to poor cut of meat). I'd suggest the cooking time should be at least 2.5 hour.Thanks for sharing this great recipe.


Soke Soke Posted 03 Jan 2012 1:32 PM

Well I will not put 1cm of olive oil to brown the shanks,I use enough to brown as I always do.
I am not serving the vegetalbes but only because I cook them fresh, those seem to be overdone after all the cooking time.

PetraR89405 PetraR89405 Posted 11 Dec 2011 12:22 PM

Hello Keith, it is 1cm I'm afraid! It's a treat-yourself recipe...
How did you get on, Karen?

Charlotte - Good Food Charlotte - Good Food Posted 08 Dec 2011 4:13 PM

After reading the comments I think that AWT means that the herbs are taken out and not the vegetables. If you look at the photo the vegetables are there. I do think the recipe is misleading though. I am going to try it with the vegetabes and see how it goes. Wish me luck!!

karen eastcott karen eastcott Posted 20 Nov 2011 11:58 AM

Can not believe 1 cm of olive oil, does he mean 1 mm

keithW50771 keithW50771 Posted 30 Oct 2011 1:53 PM

What a waste of vegetables, they are meltingly tender and if thrown away is stupid

MargaretA7944 MargaretA7944 Posted 14 Oct 2011 4:48 PM

This recipe was superb. Lamb shanks were fabulous, meat just fell of the bone and were tastiest EVER. My partner decided to make a gravy out of the vegetables and wine etc, fished out the herbs and used a hand held wizz (Bar mix) to blend them in the dish they were cooked in - it was the bext gravy ever... he then decided to also use the Bar Mix to mash the potatoes , we ended up with pureed potatoes but they were internet recipe EVER!

KeithS62606 KeithS62606 Posted 06 Jun 2011 8:46 AM

i find its better to squash the veg, juices etc through a sieve instead of mixing in a blender...makes a smoother gravy...

hennyC86705 hennyC86705 Posted 01 Jun 2011 7:26 PM

Very tasty and easy. As below I took out the shanks to rest them and reduced the sauce on the hob as it was quite watery. I also served the veg with it as I think it's a waste not to and the carrots taste lovely after soaking up all of the juices.

JennyW90407 JennyW90407 Posted 29 Nov 2010 7:20 PM

This is the second time I have don't this as the Mrs loves it so much, easy cheap & I serve the veggies on the plate with the meal & reduce the juices to make a gravy, any left over gravy goes well poured over mashed potato the next day with toad in the hole. YUMMY

smidgit smidgit Posted 17 Oct 2010 4:55 PM

Apologies to Antony, as I never can follow a recipe exactly but I was near enough for delicious results. Unable to find a normal bottle of red wine in the cupboard we found a bottle of Christmas Mulled Wine left over from a few years ago! Must buy some more this year as this proved excellent for cooking.

Many thanks Antony, this was my first experiment with lamb and, thanks to you, will not be the last.

Jessica24 Jessica24 Posted 19 Sep 2010 9:16 PM

Cooked this dish for my family and it was fantastic. Both son and daugther said it was the best Lamb Shank they have ever tasted. I know what you think they only said that because I'm Dad. 'Think on' these are two of the most critical food critic's I know or have seen on TV (John & Greg look out)!!

Sorry Antony added a pinch of cumin and oregano as they were expecting Greek! Will try it without the cumin and oregano to see if these additions enhances the original recipe - will let you know what I think on this. Maybe I will have a cook off with the kids!!

Overall very easy tastes great is now firmly on our after school menu - I put my dish in a slow cooker - result!

RogerD75354 RogerD75354 Posted 31 Aug 2010 9:50 PM

i've nothing to say about this recipes its really wonderful & delicious food.i would love trying to cook this & thank you.

beaA49597 beaA49597 Posted 16 Jun 2010 8:55 AM

I have made this recipe a few times now and it's delicious. I throw away the herbs and then I liquidise the veg and serve it as a gravy with the lamb. Delicious!!!

MonicaL56928 MonicaL56928 Posted 26 Mar 2010 11:10 PM

Very delicious, didn't use the red wine, but used same amount of liquid with beef stock instead. Left with plenty of 'soup', which will be lovely for these winter nights!

Scottydog Scottydog Posted 15 Mar 2010 8:47 AM

Highly recommend this recipe for beginners - it makes you look like a pro! This turned out really well and my guests only left the clean bones on the plate. Nice and easy too. I thought longer cooking would make it better but had to take it out of the oven for a bit because I was worried I was over-cooking it.
Did anyone have trouble with the amount of oil used? Browning the meat was the hardest bit because of it spitting and I did find the gravy oily. However, I like the idea of blending the veg and liquor that Derek suggested in last comment - I wonder if this would get rid of the oiliness.

Janglekarter Janglekarter Posted 15 Feb 2010 10:30 AM

Great recipe. Try blending the veg and liquor (remove the herbs first). It makes a thick tasty gravy to go with the meat and there is so much of it I had two large bowls of superb soup for two days afterwards.

DerekB3106 DerekB3106 Posted 09 Feb 2010 3:27 PM

I love this recipe. Yes, you are supposed to throw away the flavouring veg and herbs (which is why you don't unpeel the garlic) but I see a recipe as a guide, not a rule, and I use whole baby carrots and shallots and serve them with the dish as they're so delicious. Having this tonight. Can't wait!

JoeHel JoeHel Posted 06 Sep 2009 2:32 PM

cooked this tonight and the gravy could have done with some corn flour in it to thicken it up a bit. Vegies need to be very chunky. Other than that the meal was good.

JulieS43337 JulieS43337 Posted 30 Aug 2009 10:50 AM

JulieS43337 JulieS43337 Posted 30 Aug 2009 10:49 AM

JulieS43337 JulieS43337 Posted 30 Aug 2009 10:49 AM

what about salt???

amitJ75564 amitJ75564 Posted 10 Aug 2009 3:25 PM

Actually it is usual to discard all the pot vegetables and herbs before serving braised lamb shanks with mashed potatoes and seasonal vegetables!

AnnetteB28832 AnnetteB28832 Posted 28 Feb 2009 5:23 PM

Great recipe. Watch all the recipes being cooked and the write-ups dont match. Someone needs a lesson in writing not cooking

Radarman Radarman Posted 11 Feb 2009 2:29 PM

Even the most basic of people who enjoy cooking should realise that of course you don't throw away the vegetables, you throw away the herbs in this dish. It's not ill worded at all, just a lack of common sense in the reader maybe..

JemmaH59990 JemmaH59990 Posted 22 Jan 2009 6:27 PM

Agree. First time I did it , i thought not throwing veg away, and was lovely!Now , re-reading it, it just means chuck out the sprigs of herbs! I mixed in another recipe and put in a jar of redcurrant jelly into the sauce at the end! Even better!

sueA75874 sueA75874 Posted 10 Jan 2009 5:59 PM

Agree - keep the veg and eat it. I think the recipe is badly worded and intends to say that the herbs are removed at the end, which they should be

KeithM67470 KeithM67470 Posted 02 Jan 2009 5:02 PM

I made this for my 82 year old father in law. He loved it as its so tender

DawnD95360 DawnD95360 Posted 24 Nov 2008 7:35 AM

Brilliant recipe - dead easy, but why throw the flavouring veg away - we eat the lot!!

HarryB89858 HarryB89858 Posted 02 Nov 2008 12:42 PM


coffindodger coffindodger Posted 26 Apr 2008 6:09 PM