Tomato-braised lamb shanks

These succulent tomato-braised lamb shanks are so easy to prepare, with the oven doing all the hard work for you. Serve with mashed potato or creamy soft polenta for a wholesome, comforting meal.

  • 3 hrs 15 mins cooking
  • Serves 8
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There's nothing quite like hearty, fall-apart-tender lamb shanks on a chilly evening. For more ideas like this, try one of our 16 essential lamb shank recipes!


  • 2 tbsp olive oil
  • 16 French-trimmed lamb shanks
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 400 g can diced tomatoes
  • 2 tbsp coarsely chopped rosemary, plus extra to serve


  • 1
    Preheat oven to 200°C.
  • 2
    Heat half the oil in a large flameproof baking dish, cooking lamb in batches until browned. Remove from dish.
  • 3
    Heat remaining oil in the same dish over medium heat, cooking onion and garlic for 5 minutes or until onion softens. Add paste and cook, stirring, for 2 minutes. Add wine and bring to the boil, cooking until reduced by half.
  • 4
    Return lamb to dish with stock, 1 cup water, tomatoes and rosemary. Cover and bake for 3 hours or until lamb is tender.
  • 5
    To serve, drizzle reserved pan juices over shanks and top with extra rosemary leaves.