Lamb Shanks

Jaded spoon


So wonderful and hearty. Meat can be changed and you can add more herbs or more chili if you like but this is my basic recipe.

★★★★★ 1 vote
Stove Top


lamb shanks
3 stalk(s)
celery, chopped
carrots, diced
red onion, chopped
cloves of garlic, whole
bay leaves
capsicum, diced
2 Tbsp
parsely, chopped
hand full
cherry tomatoes, whole
1/2 c
mushrooms, sliced
1/2 tsp
salt and pepper
1 c
red wine
2 c
chichen stock
1 heaped Tbsp
tomato paste


1In a heavy baking dish place baking paper on the bottom then layer the shanks on top and add all the ingredients but the tomato paste and water.
2Cover with baking paper and foil, snugly and place in a preheated 250 C oven for 20 mins then lower the temp to 160 C for 2 hours. Take off the covering and up the temp to 200 C and cook till shanks are falling off the bones.
3Take the shanks out of the veggie sauce. Heat up a large frypan and toast the tomato paste, add the veggie sauce and let it bubble away whilst you take all the meat off the bone. If it gets too dry add some water as you want it to have a nice sauce to it. Season to taste again then add the meat back in and bring to bubbling point again.
4Serve with Mashed potato, pasta or rice

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Australian
Other Tag: Healthy