Slow Cooked Lamb Shanks

Super tasty recipe that can be frozen and also if you de bone the meat you  can add it to Paperedelle  as a ragu. Recipe by Ripe


  • 1 tbsp plain flour
  • 1 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 hind quarter lamb shanks
  • vegetable oil to rub on
  • 6 tbsp olive oil
  • 1 onion, peeled and thinly sliced
  • 6 cloves garlic, chopped
  • 1 large carrot, chopped
  • 1 leek, chopped
  • 2 stalks celery, chopped
  • 4 sprigs fresh rosemary
  • 1 bay leaf, crushed
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 2 x 400g can crushed tomatoes
  • 400g can cannellini beans
  • 6-8 anchovy fillets
  • juice and zest of 1 lemon
  • 1/2 cup fresh italian parsley


  1. Preheat oven to 180ºC
  2. In a large bowl combine the flour, coriander, cumin, cinnamon, oregano, chilli, salt and pepper. Rub a little oil on the lamb shanks and roll in the seasoned flour, pressing as much as possible onto the meat.
  3. In a large frying pan heat half of the olive oil until it reaches smoking point. Brown the lamb shanks on all sides. You will need to do this in batches so as not to overcrowd the frying pan. Remove the shanks and place them in a large casserole dish and set aside.
  4. Add the remaining oil to the frying pan, and cook the onion, garlic, carrot, leek and celery for 5 minutes over a medium heat. Add the rosemary, bay leaf, wine, stock, tomatoes and any of the seasoned flour that was left over. Stir through and bring to the boil.
  5. Pour this over the lamb shanks in the casserole dish. Arrange the shanks to that they are mostly covered by the sauce. Cover and cook in the oven for 2 hours, turning once.
  6. After 2 hours, remove from the oven. Add the beans, mix through gently and continue to cook for another hour. By now the meat should be tender and falling from the shank.
  7. Finally in a small bowl place the finely chopped anchovies, lemon juice, zest and parsley and stir to blend.
  8. Mix this through the casserole just before you serve adding some more freshly ground pepper to taste.

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