Time to cook

More than 1 hour


3 or 4

Cost per person

$10 -$20

Lamb Shanks were and still are a favourite in our household. We always killed and broke down our sheep. We’d eat pretty much everything that was edible. Kidney, liver , brains were all on the menu. Everyone in the family generally had a favourite that he or she used to be able to get a bit extra at the end of the meal. Except shanks! Everyone loved them and it doesn’t end well when you try to divide 4 shanks into a pack of hungry kids and 2 Adults…My tip , buy a few extra to avoid the argument!



  • 4 large hind quarter lamb shanks
  • 2 carrots roughly chopped, (mirepoix)
  • 2 celery stalks roughly chopped, (mirepoix)
  • 1 leek roughly chopped, (mirepoix)
  • 2 onions roughly chopped, (mirepoix)
  • 1 head of garlic
  • 2 stalks of rosemary
  • 1 cup red wine
  • 2 Sticks cinnamon
  • zest of 1 orange
  • 1 tablespoon cloves
  • veal stock (to cover)
  • salt and pepper to taste

NB mirepoix = roughly cut

Cous Cous

  • zest of one orange
  • 1 cup cous cous
  • 1 cup orange juice
  • 50gms currants
  • 10mls extra virgin olive oil
  • ½ bunch mint

Preperation Directions

Lamb Shanks

  1. place the shanks in a bowl and season
  2. seal the shanks with even colour in a heavy casserole in batches, don’t over crowd the pot
  3. once all the shanks have been done place the mirepoix into the pot
  4. lightly brown the mirepoix add red wine and veal stock to cover the shanks
  5. slowly simmer, and skim fat off the top (from off the shanks)
  6. add cinnamon, orange zest and cloves
  7. cover and place in the oven for 2hrs at 140 degrees C, check to see if the meat is almost falling from the bone.

Cous Cous

  1. bring orange juice, zest and oil to the boil and add to the cous cous and currants, cover with glad wrap and leave, fork thru when cool. Scatter with roughly chopped mint to serve

About Colin Selwood

Growing up amongst farmland on the south island of New Zealand Colin was formally trained in Christchurch in the early 80’s before heading to Sydney to expand his culinary experience…

More from Colin

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