Rosemary and Red Wine Lamb Shank


About this Recipe

Lamb shanks are a great cut of meat for slow cooking and this recipe is a great way to make a delicious meal for a family. The shanks are cooked in a rich red wine sauce with vegetables and herbs. Pair with our mashed potato recipe for a next-level dinner.

Originally by Megan Taylor
Rosemary and Red Wine Lamb Shank


  • 2 Lamb Shanks
  • 10 ml mustard
  • 5 ml brown sugar
  • 20 ml soya sauce
  • 2 tsp chopped rosemary
  • 2 tsp brown sugar
  • 30 ml flour (seasoned with salt & pepper)
  • 5 ml sunflower oil
  • 10ml chopped carrot & 10ml chopped celery
  • 1 onion chopped
  • 1 teaspoons crushed garlic
  • 1 tin chopped tomatoes
  • 150ml red wine
  • 250ml - lamb stock
  • handfull chopped rosemary
  • 20ml honey (if required)
  • salt & pepper to season

Step by Step Instructions

Mix olive oil, mustard, rosemary, sugar & soya & rub over lamb shanks to marinade. Allow to marinade for minimum 1 hour, or up to the night before.

Lightly pat off excess marinade with paper towel, and dust lamb shanks in the season flour. Heat a pot (ideally le Creuset) add the oil, and brown the lamb shanks on all sides until golden. Remove lamb shanks and set aside.

Add onions, carrot and celery to the pan, and brown slightly, add garlic & rosemary & cook for 1 minute. Add red wine and cook for 5 mins until reduced.

Add in the lamb shank, tomatoes & stock, and bring the mix to a gentle boil then either transfer to an oven proof dish with lid, or if using a oven proof pot, you can keep it in the same pot.

Cook in the oven for 2.5-4 hours until the meat has slipped down the bone leaving the bottom half of the shank bare (think of a giant lamb lolly pop) and the meat is tender and comes off with a fork.

Remove the shanks, and blend the sauce using a stick blender, and reduce on the stove to thicken if necessary. Season with salt and pepper and add honey to sweeten if needed.

Serve hot with mashed potato, parmesan polenta or rice.

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