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Lamb shanks are a great value cut, perfect for a hearty winter warming dish.

We have gone for a traditional slow braise but feel free to experiment – maybe a Basque twist with some red peppers and sweet paprika.


  • 4 x lamb shanks
  • Seasoned flour
  • Salt & black pepper
  • 60g butter
  • 1 x onion, finely diced
  • 2 x carrot, diced
  • 1 x celery stick, finely diced
  • 2 x tbsp tomato purée
  • 300ml red wine
  • 400ml lamb stock
  • 3 x garlic cloves, sliced
  • 3 x sprigs of rosemary
  • 2 x springs of thyme
  • 1 x bay leaf


  1. Dust each shank with seasoned flour.
  2. Put a large casserole dish on the hob and add the olive oil on a moderate-high heat.
  3. Brown the shank in batches and set aside (add extra oil if needed).
  4. Melt half the butter in the pan and sweat the onions down for 5-6mins (until translucent).
  5. Add the carrots, celery, tomato puree, garlic and herbs and cook for another 3 mins. Season.
  6. Return the shanks to the dish, pour in the red wine and reduce by half.
  7. Add the stock, check the seasoning and pop in the oven for 2-2.5 hrs (180°C).
  8. Remove from the oven, set aside the shanks and reduce the liquid to a gravy thickness, whisk in the remaining butter and serve with winter veg.

The amount of stock reduction may vary so keen an eye on it and top up/reduce down accordingly.

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