Lamb shank is one of those cuts that rewards patience. Cooked low and slow, the meat softens, the fat renders, and the sauce builds into something deeply savoury and comforting. This is a dish made for slow afternoons and generous plates.
These lamb shanks are shipped frozen, so please allow them to fully defrost before cooking.
- Preheat the oven to 160°C.
- Pat the lamb shanks dry and season generously with salt and pepper.
- Heat olive oil in a large ovenproof casserole over a medium-high heat.
- Sear the shanks on all sides until well browned, then remove and set aside.
- In the same pan, add the onion and carrots and cook for 5–6 minutes until softened.
- Stir in the garlic and tomato purée and cook for a further minute.
- Pour in the red wine, scraping the base of the pan to lift any caramelised bits, and reduce slightly.
- Add the stock, rosemary and bay leaf, then return the shanks to the pan.
- Cover and transfer to the oven. Cook for 2 to 2½ hours, turning once, until the meat is tender and pulling away from the bone.
- Remove the shanks and rest briefly while the sauce settles.
To serve: Spoon over the rich sauce and serve with buttery mash, soft polenta or crusty bread.
