Lamb shanks with vegetables

  • 20 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 4
  • Print


Lamb shanks with vegetables
  • 4 lamb shanks, frenched
  • 1/2 cup flour with added seasonings of choice
  • 2 tablespoon olive oil
  • 2 cup chopped pumpkin
  • 6 eschalots, peeled
  • 2 large parsnips, chopped
  • 2 carrots, chopped
  • 6 garlic cloves, sliced
  • bouquet garni
  • 1/2 cup red wine
  • 1/4 cup port
  • 4 cup vegetable stock
  • 2 tablespoon tomato paste
  • thyme sprigs, mashed potato, to serve


Lamb shanks with vegetables
  • 1
    Preheat oven to 120°C. Toss lamb in seasoned flour, shaking off excess. Heat oil in large flameproof casserole on high. Cook lamb for 6-8 minutes, turning, until browned. Transfer to a plate.
  • 2
    Add vegetables, garlic and bouquet garni. Cook for 3-4 minutes, stirring occasionally, until browned. Add wine and port and simmer, stirring for 4-5 minutes, until pan is deglazed and liquid reduced by half.
  • 3
    Mix in stock and tomato paste. Bring to boil. Return shanks to dish. Cover and bake for 2 1/2 hours until meat is tender. Garnish with thyme sprigs and serve with mashed potato.


"Frenched" is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step.

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