There’s something wonderfully comforting about a pot of slow-cooked lamb shanks bubbling away in the oven. 

This old-fashioned favourite is a true one-pot wonder – simple to prepare, packed with flavour and perfect for a relaxed family dinner. 

Lamb shanks are a flavourful cut from the lower part of the leg. They contain plenty of connective tissue and collagen, which makes them ideal for slow cooking. Given plenty of time at a low temperature, the meat becomes beautifully tender and falls away from the bone, while the marrow adds incredible richness to the sauce. 

It’s the kind of meal that rewards a little patience. 

Lucy’s Slow-Cooked Lamb Shanks 

• Serves: 4–6
• Prep time: 20 minutes
• Cooking time: Approximately 3 hours 

Ingredients  

For the lamb:  

• 4–6 lamb shanks, depending on size
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons plain flour
• Olive oil, for searing 

For the slow cook:  

• 1 large onion, diced
• 2 carrots, diced
• 4 celery stalks, diced
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 can chopped or crushed tomatoes
• 1 can water
• 1 can chicken or beef stock
• 1 can red wine 

Method 

1.  Prepare the lamb.
   Pat the lamb shanks dry and season generously with salt and pepper. Lightly coat each shank in flour. 

2. Get some colour.
   Heat a little olive oil in a heavy-based pan or Dutch oven. Sear the lamb shanks on all sides until beautifully browned. This step adds plenty of flavour to the finished dish.
   Remove the shanks and set aside.  

3. Build the sauce.
   Using the same pan, add the onion, carrots, celery and garlic. Sauté briefly until the vegetables begin to soften.
   Add the bay leaves, rosemary and thyme, followed by the tomatoes, water, stock and red wine.
   Bring everything to a simmer, scraping the delicious browned bits from the bottom of the pan. Allow it to come to a gentle boil for a few minutes to properly deglaze the pot.  

4. Add the lamb.
   Return the lamb shanks to the pot, making sure they are sitting nicely in the liquid.  

5. Slow cook.
   Cover the Dutch oven tightly with its lid and place into a preheated 130°C oven.
   Cook slowly for approximately 3 hours, checking every hour to make sure there is still plenty of liquid. Add a little extra water or stock if needed.  

6. The next-day trick.
   If you have the time, allow the lamb shanks to cool and refrigerate them overnight. The next day, the hard fat will have risen to the surface and can easily be removed. Gently reheat before serving. 

The Perfect Way to Serve  

These lamb shanks are made for a generous spoonful of creamy mashed potato and some crunchy green beans on the side.  

Then simply sit back and enjoy – the meat should be so tender that it practically falls off the bone. 

A Little Patience Goes a Long Way  

Slow cooking is all about taking a beautiful cut of meat and giving it the time it deserves.  

At Mornington Prime Cuts, we love recipes like Lucy’s because they showcase exactly what a quality cut of lamb can do. A little preparation, a low oven and a few hours later, you have a hearty, rich and incredibly satisfying meal. 

Looking for lamb shanks for your next slow-cooked dinner? Come and see the team at Mornington Prime Cuts –  we’ll help you choose the perfect cut for the job.