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Braised Lamb Shanks

There's nothing arduous about cooking these shanks yet the results – a sticky, melt-in-the-mouth tenderness and deep, rich flavour – are arrestingly good.

Annabel Langbein Braised Lamb Shanks Recipe
Nick Tresidder
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Braised Lamb Shanks
2 tbsp flour salt and ground black pepper 8 lamb shanks 3 tbsp oil 4 whole heads garlic, halved crosswise 2 tbsp tomato paste 1 tsp brown sugar few drops hot pepper sauce 1½ cups (375ml) full-bodied red wine 1 cup port 2 sprigs rosemary, stalks removed and leaves chopped 2 cups beef or lamb stock

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/braised-lamb-shanks/21
EMAIL PRINT
Prep time:
15 mins
Cook time:
3 hours
Serves:
4-6
  • 2 tbsp flour
  • salt and ground black pepper
  • 8 lamb shanks
  • 3 tbsp oil
  • 4 whole heads garlic, halved crosswise
  • 2 tbsp tomato paste
  • 1 tsp brown sugar
  • few drops hot pepper sauce
  • 1½ cups (375ml) full-bodied red wine
  • 1 cup port
  • 2 sprigs rosemary, stalks removed and leaves chopped
  • 2 cups beef or lamb stock

Preheat oven to 180°C. Place flour in a clean plastic bag with salt and a generous grind of pepper. Add shanks and shake to lightly coat.

Heat oil in a large, heavy-based pan and brown shanks in batches. Transfer to a large baking dish along with garlic halves.

Discard excess fat from pan, add tomato paste and cook a minute or two to let the flavour develop. Add remaining ingredients and bring to a fast simmer. Stir well to lift any pan sediments then pour over meat. Cover and bake for 2 hours (or if serving at once and not reheating, cook for 2½-3 hours or until very tender).

Cool, chill then remove any fat that sits on top. To reheat, bring back to room temperature then cook a further 1 hour at 160°C. Serve shanks with a garlic half and sauce. Accompany with mash and peas and beans.


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19 comments

I have cooked this in my slow cooker and it was delicious. The lamb shanks were quite round and had a lot of meat on them and they take 1hour 20 minutes cooking time
Safety Guru September 21, 2019
I used this recipe but instead used lamb flaps. Cut away most of the fat and kept the bones in. Meat was falling off after 3 hours in the oven and the taste was fantastic.
Warrick Loveday August 03, 2019
How long would I cook this in a crock pot / slow cooker
Gaenor June 17, 2019
Can this be cooked in a slow cooker? What do you do if you don't have port?
jlneumann June 02, 2019
Can this be cooked in a slow cooker
georgeio May 07, 2019
Can this be cooked in a slow cooker
Maggie December 12, 2018
Cant access
Judy.browne@xtra.co July 26, 2018
Can this be cooked in the slow cooker
carlygoad April 12, 2018
Can this be cooked in the slow cooker
Nikki Bray August 12, 2017
Can I cook these in a slow cooker? Shame I cant see the answers to the previous same questions
sduley May 29, 2017
can I cook these in my slow cooker?
estherhenry July 10, 2016
Can I use this recipe for a slow cooker
Waxcat12 June 27, 2016
Could I cook these in a slow cooker .. Many thanks
Indi 112 June 24, 2016
Hi Annabel. Can this be done in the slow cooker? Also I'm doing it for 6 people so do I do one shank each? thanks
rlwrlw1 March 21, 2016
This is just amazing! My boyfriend and I absolutely love this dish. It's so easy and tastes like it is straight from a restaurant. Thanks :-)
Amanda Wilson June 21, 2015
So easy, and yet such a wonderfully tasty dish for either dinner guests or for a midweek meal for the family. Loved it the first time I made it.
kathrynthorne June 21, 2015
Absolutely amazing - have made 3 times and love it every time
Natcar123 March 04, 2014
Cooked it 3 times now, though still to add the port. Maybe next time. Delicious easy dish. I'm only cooking for 2 so I use a Le Creuset dish which can then go into oven. Just means less dishes for me to clean afterwards....naturally the quantities are reduced :-)
Reeb October 02, 2013
Love it
Laya behbehani January 28, 2012

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