Lamb shanks are cut from the end of a leg of lamb and are ideal for slow cooking. Serve with creamy mash potato for a really warming winter supper.

Serves 2 (see Tip)

Ready in 3 hours

1 tbp olive oil

15g butter

2 large lamb shanks

2 leeks, trimmed, washed and sliced

600ml vegetable stock

2 tbsp Worcestershire sauce

2 tbsp tomato puree

2 large carrots, peeled and cut into chunks

3 fresh rosemary sprigs

Salt and freshly ground black pepper

300g chestnut mushrooms, halved

Freshly chopped parsley, to garnish

Steamed green beans, to serve

1 Preheat the oven to 170C, 150C fan, gas mark 3. Heat the oil and butter in a large frying pan. Add the lamb shanks and fry for 3-4 minutes until browned all over, turning frequently. Transfer the lamb to an ovenproof dish.

2 Add the leeks to the frying pan and fry for 5 minutes then pour in the stock and Worcestershire sauce and stir in the tomato puree. Bring to the boil then add the carrots, reduce the heat and simmer for 5 minutes.

3 Spoon the stock and vegetables around the lamb and add the rosemary sprigs. Season with salt and freshly ground black pepper and cover tightly with a lid or foil and cook for 2 hours.

4 Remove the dish from the oven and stir in the mushrooms. Return to the oven and cook for a further 30-40 minutes, uncovered, until the lamb is very tender and the liquid has reduced slightly. Serve garnished with freshly chopped parsley and with steamed green beans.


As a general guide each lamb shank will serve one adult, however if you use large lamb shanks this recipe will stretch to serve a family of two adults and two children.

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