Minty lamb shanks

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Prep time:

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Serves: 6

By newbeemummy



  • 2 onion roughly chopped or finely if you want to hide them in the sauce

  • 1 tin chopped tomato (the ones with added garlic are quite nice in this recipe)

  • 250ml red wine

  • 2 cloves garlic finely chopped

  • 6 lamb shanks

  • 1 jar mint sauce

  • 500ml lamb stock (beef is fine if you don't have lamb stock)


  1. Preheat the oven to 200C.
  2. Brown the shanks in a pan.
  3. Rub in the salt and pepper.
  4. Place in a roasting dish in the oven for 30 minutes.
  5. Turn shanks over and return to the oven for 30 minutes.
  6. Fry onions and garlic until just golden.
  7. Reduce oven temperature to 180C.
  8. Add all ingredients, including onions and garlic to roasting dish.
  9. Cook for another hour.

Handy Hint

Best if cooked the night before and then reheated.

Additional Information

  • Make Ahead

  • lamb

  • Meat

  • Spring

  • Easter

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • 10/03/11 11:48

    I did cook this for my dd when she was about 9 months old (made sure that lamb was very finely cut up) and served it with some mash - she loved it. While this recipe states it should be cooked in the oven, this works just as well in a slow cooker left on a low heat for 6 hours. (although browning the meat first makes it taste so much nicer)