Pot-roasted lamb shanks

slow-cooked lamb shanks served on a bed of creamy mashed potatoes

Cuisine: English

Main Ingredient: Lamb

Category: Main

Difficulty: 4/10

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Pot-roasted lamb shanks

Serves: 6
Oven temp: 350°F / 180°C / Gas Mark 4
Prep Time: 30 mins
Cooking Time: 2 hrs 30 mins


1 tablespoonOlive oil
6 frenchedLamb shanks
2 Onions; Red, sliced
2 Capsicum; Red, seeds removed and thickly sliced
2 Capsicum; Yellow, seeds removed and thickly sliced
6 clovesGarlic; crushed
300 mlWhite wine
3 tablespoonsTomato pesto; sundried
500 mlBeef stock; or lamb
10 Tomatoes; vine ripened, quartered
1 sprigFresh rosemary; remove leaves
2 tablespoonParsley; flat, chopped
1 Mashed potato


1Preheat the oven to 180°C.
2Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.
3Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
4Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
5To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.
  • Pot-roasted lamb shanks

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