Tender, fall-off-the-bone lamb shank slow cooked in a deeply flavoured tomato and red wine gravy with garlic, fresh herbs and caramelised onions.
This dish is rich, comforting and perfect for Sunday dinners or special occasions. Served over creamy mashed potatoes, it’s the ultimate hearty meal.
Serves
2 – 3 people
Prep Time
20 minutes
Cook Time
2½ – 3 hours
Ingredients
- 2 large lamb shanks
- Salt and black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1 large red onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 400g chopped tomatoes
- 1 tbsp fresh thyme leaves
- 1 sprig rosemary
- 2 bay leaves
- 2 medium carrots, cut into thick chunks
- 1 fresh red chilli (optional)
- 250ml red wine / 3 tbsp balsamic vinegar
- 500ml beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional, to balance acidity)
Method
- Pat the lamb shanks dry and season generously with salt, pepper, smoked paprika and thyme.
- Heat olive oil in a heavy-based pot or Dutch oven over medium-high heat.
- Sear the lamb on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
- In the same pot, reduce heat to medium.
- Add sliced onions and cook for 5–7 minutes until softened and slightly caramelised.
- Add garlic and cook for 1 minute.
- Add chopped carrots and cook for 3-4 minutes (slight browning adds flavour)
- Stir in tomato purée and cook for 2 minutes to remove raw flavour.
- Add chopped tomatoes, thyme, rosemary, bay leaves and chilli.
- Pour in red wine and allow to simmer for 3–4 minutes to cook off the alcohol.
- Add stock and Worcestershire sauce. Stir well.
- Return the lamb shanks to the pot, ensuring they are mostly submerged in liquid.
- Cover and cook: Oven: 160°C (fan 140°C) for 2½–3 hours OR Hob: Very low simmer for 2–2½ hours OR Slow cooker: 6–8 hours on low
- The lamb is ready when it is fork-tender and falling off the bone.
- Remove lamb carefully.
- Simmer the sauce uncovered for 10–15 minutes until thickened and glossy.
- Taste and adjust seasoning. Add a pinch of sugar if needed to balance acidity.
- Return lamb to the sauce and spoon over generously.
- Serve with creamy mashed potatoes.
Tips
- Brown the lamb properly — colour equals flavour.
- Don’t rush the onions; caramelisation builds depth.
- Use good quality red wine you’d actually drink.
- Make it a day ahead — the flavour intensifies overnight.
- Serve over creamy mashed potatoes and spoon plenty of the rich herb gravy over the top.
- Optional extras: Steamed greens, buttered green beans
