Home Recipes Mains Juicy Lamb Shanks

Juicy Lamb Shanks


Like lamb? Try this fall off the bone recipe!


  • 4 small, whole lamb shanks
  • 45 ml olive oil
  • 500 ml dry red wine
  • 4 – 6 large garlic cloves
  • 4 large rosemary stalks
  • 1 lemon, sliced
  • 2 beef stock cubes
  • 500 g oyster mushrooms
  • 100 g (750 ml) rocket or English spinach leaves
  • milled black pepper
  • 90 ml chopped parsley
  • 30 ml long, fine strips of lemon rind



Heat the oil and add the shanks. Brown them all over and add the wine, garlic, rosemary, lemon and stock cubes. Bring to the boil, reduce heat, cover and simmer for 90 – 120 minutes, replenishing the cooking liquids from time to time if necessary. Cook until the meat is very tender. Increase the heat, then cook rapidly without the lid until the cooking liquids have reduced and thickened to your liking. Just before serving, spray a large pan with olive-oil spray and add the mushrooms. Sauté lightly, then add the rocket. Stir lightly and remove from heat. Season to taste and arrange mushroom mixture on a warmed serving platter with the shanks on top. Strain the sauce if preferred and drizzle some over the meat. Season with black pepper and scatter with parsley and lemon rind. Serve with couscous and a salad or steamed vegetables. Pass a bowl with the remaining sauce around. Serves 4 To read more inspiring recipes, click here

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