Slow Cooked Lamb Shanks

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  • Ready in: 2 hours
  • Serves: 8
  • Complexity: easy
Slow Cooked Lamb Shanks


  • 8 lamb shanks, trimmed
  • 1 cup plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ cup olive oil
  • 2 medium onions, diced
  • 2 carrots, peeled and diced
  • 1 small leek, sliced
  • 2 sticks celery, diced
  • 2 x 400g tins crushed tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cups red wine
  • 1 litre beef stock
  • 1 cup port
  • 10 baby onions, peeled
  • 1 tablespoon cold butter, cubed


  1. Pre-heat wood fired oven to 160°C

  2. Toss shanks in combined flour, salt and pepper. Brown shanks in hot oil over gas flame. Place shanks in large roasting dish with onions, carrots, leek, tomatoes, herbs, wine and enough stock to ½ cover shanks. Cover tightly with 2 sheets of foil. Cook slowly (approx. 1 to 1½ hours) in wood fired oven. Check frequently and top up with stock if required. Shanks are cooked when flesh still slightly pink and starting to fall away from bone. Strain remaining juices from roasting dish into saucepan. Set shanks and vegetables aside in warm place and cover loosely with foil. Simmer juices with baby onions and port, in saucepan over gas flame, until reduced by half. Stir in butter to make a smooth, glossy sauce.

  3. Serve shanks with vegetables and spoon sauce over top.