Braised Lamb Shank

Time to cook

More than 1 hour


5 or more

Cost per person

$5 - $10

We love it when our customers come back and tell us they have had the best piece of meat ever..We love it even more when they create a recipe around our produce. Kaushil Chand (@kashskitchen)loves to cook. It turns out he does it very well. So when Kaushil paired our Lamb Shanks with one of his recipes.. we had to try it out.. Here is the result for you to try yourself..The perfect dish if you are chasing the colder weather away.


4 lamb shanks (trimmed)
2/3 tablespoons extra virgin olive oil
2 medium onions, roughly chopped
5 cloves of garlic, thinly sliced
5/6 sprigs thyme
2 sprigs rosemary
2 medium potatoes, cut into medium size cubes
1 large carrot, roughly chopped
1 bay leaf
125ml dry red wine
2 tablespoons tomato paste
1.5 cups of beef stock (can substitute with chicken stock)
1/2 cup of fresh flat leaf parsley, chopped
1/2 teaspoon cayenne pepper
Salt (Himalayan pink salt or Maldon sea salt)
Pepper (freshly ground)
Note: cut carrots, onions and potato’s a similar size for consistent cooking

Preperation Directions

  1. Pre heat oven to 140°C (284°F)
  2. Sprinkle lamb generously with salt and pepper
  3. Heat 2 tablespoons oil in a large heavy bottom, oven proof, casserole pan, over high heat
  4. Sear the lamb shanks in batches, turning occasionally until a nice crust develops (approximately 5-8 minutes)
  5. Remove lamb shanks from pan and set aside on a plate
  6. Reduce heat to medium high
  7. If required, add a tablespoon of olive oil
  8. Add diced onion, potatoes and carrots to pan and cook for 5-6 minutes until soft and golden
  9. Season with salt, pepper and cayenne pepper
  10. Add tomato paste to vegetables and combine well; cook for 2 minutes
  11. Add garlic to pan and mix with vegetables; cook for a further 1 minute
  12. Add fresh thyme, rosemary, bay leaf, red wine, stock and combine well with vegetables
  13. Bring to simmer
  14. Return lamb shanks to pan, with any of the juices from the plate
  15. Cover with a tight fitting lid and cook in oven for 2 hours 30 minutes
  16. Remove the lid after 2 hours 30 minutes and cook, uncovered for a further 20 minutes, or until golden brown Remove pan from oven
  17. Plate the shanks on the roasted vegetables, removing the thyme, rosemary and bay leaf
  18. Sprinkle with fresh chopped parsley.

About 1888 Team

The team at 1888 certified are always on the lookout for new and interesting dishes that are easy to prepare and great to eat. We have the benefit of having some self confessed “food…

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