• Lamb shanks
  • Lamb shanks in the pot

Lamb shanks in red wine 

added on 24/4/2010 by DaveShanks are my favourite cut of lamb. You can't really go wrong if you cook them for 3 hours or more in red wine!


  • Four lamb shanks
  • 2 onions
  • 2 carrots
  • Red wine (a bottle minus one glass!)
  • Balsamic vinegar
  • Thyme
  • Rosemary
  • Lamb stock
  • 1 tbsp tomato paste
  • 1 tbsp flour


  1. Season and fry the shanks in a large oven proof dish over a high heat until brown on all sides
  2. Remove the shanks and add the finely diced onions and carrots, cook over a moderate heat until soft
  3. Sprinkle over the flour and stir well for one minute
  4. Add the wine and cook down
  5. Add a dash of balsamic vinegar and the lamb stock
  6. Add in a good handful each of thyme and rosemary
  7. Stir in the tomato paste
  8. Return the shanks to the pan
  9. Pop in the oven for 3 hours or more at 150C


Serve with minty peas and mash!