Braised lamb shank in red wine

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By vio

(1 Vote) 1


  • 1 large onion chopped into large chunks

  • 3 celery stick chopped into large chunks

  • 1 leek choped into large chunks

  • 150ml red wine

  • 2 cloves garlic

  • 2 lamb shanks

  • 1 handful dried rosemary

  • 3 tsp cornflour mixed with a bit of cold water

  • 2 carrot chopped into large chunks

  • 2 vegetable stock cubes made with 1.5 pints hot water


  1. Heat the oven to 150C.
  2. Rub the lamb shanks with dried or fresh rosemary.
  3. Brown the lamb shanks in a large/deep casserole dish and season with salt and pepper while browning them.
  4. Remove the lamb shanks and put them aside.
  5. Brown the garlic and then add all the vegetables and cook for a few minutes, then stir.
  6. Return the lamb shanks and place them in the middle.
  7. Add 150ml of red wine and leave it to cook for a few minutes.
  8. Make vegetable stock, add 2 bay leaves, and add cornflour mixture. Mix well.
  9. Put the casserole dish into the oven and cook for 2.5 hours.

Handy Hint

Best with mashed potato!

Additional Information

  • Kids can help

  • Can Freeze

  • Meat

  • lamb

  • Main Course

  • Nut Free

  • Low fat

  • Low carb

  • Egg Free

  • Dairy Free

Avg. user rating:


Rate this recipe

Your comments

  • 12/01/08 20:49

    one of my fav! I cook this on a regular basis, as a matter of fact, just cooked this tonight and it's very good.