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Slow Cooked Lamb Shanks

The most flavor-filled, fall of the bone lamb shanks you will eat
Prep Time10 mins
Cook Time3 hrs 30 mins
Course: Main Course
Keyword: lamb recipes, lamb shank recipe, slow cooked lamb shanks
Servings: 4


  • 4 lamb shanks
  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 6 large cloves garlic minced
  • 6 sprigs fresh thyme
  • 3 sprigs rosemary
  • 1 cup celery
  • 4 carrots
  • 2 tbsp tomato paste
  • 1x 410gram canned chopped tomatoes
  • 2 cups lamb stock
  • 1 cup water
  • 1 tbsp worcestershire sauce
  • salt
  • pepper
  • 1/2 tsp sugar add more if required
  • 1 tbsp butter
  • 1 tbsp cornflour


  • Pat Lamb Shanks dry. Sprinkle some pepper on the lamb shanks.
  • Heat 2 tablespoon olive oil in a large pan, on high heat and brown the lamb shanks on all sides. Remove lamb and set aside
  • Wipe down the pan and add the remaining one tablespoon oil. Add the onion, bay leaf, thyme and rosemary and cook, on low heat until the onion is translucent
  • Add the garlic and fry for a minute
  • Add the celery and carrots and cook for about 5 minutes. Add the tomato paste, worcestershire sauce, lamb stock/broth and the water. Add some sugar if too acidic. Turn up the heat and bring to a boil. Add the lamb shanks back to the pot
  • Cover the pot with some foil and cook in the oven at 180 degrees Celsius, for 2 hours. Remove the foil and cook for a further 1 hour and 30 minutes or until the lamb is tender and falling off the bone. Reduce the cooking time or cook for longer if required
  • Once cooked, remove from oven. Place the cooked lamb shanks on a plate and cover with foil. Strain the contents of the pot into a bowl
  • Using the same pot heat melt 1 tablespoon butter. Add the cornflour and cook for a minute
  • Add the strained sauce and simmer on low heat until it thickens. If too thick you can add more stock. You can add more salt and pepper if required
  • Place the lamb shanks into the gravy. Serve hot on a bed of mashed potatoes, cauliflower mash or polenta


  1. I did not add salt to my dish at all. The lamb stock had enough salt. Even though it was low sodium. I therefore suggest you taste before adding salt to the dish
  2. If you are using wine you can use about 2 cups of red wine and leave out the water. The wine will evaporate as it cooks
  3. You can use chicken stock if you don't have lamb stock. Or you can use beef stock if you're ok with it although I don't use it