BBC navigation

BBC

Lamb shanks in red wine

Just the thing for a cold winter’s evening, these slow-cooked lamb shanks are meltingly tender and perfect with a huge mound of buttery mashed potato.

Ingredients

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. Heat the vegetable oil in a casserole and fry the lamb shanks, one at a time, for 2-3 minutes, turning regularly, until browned all over. Remove from the dish and repeat with the remaining lamb shanks.

  3. Add the vegetables to the casserole and fry for 2-3 minutes.

  4. Add the bay leaf, thyme and rosemary. Return the lamb shanks to the casserole and pour over the wine, port and stock.

  5. Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.

  6. To serve, remove the lamb shanks from the casserole and place onto serving plates. Strain the liquid from the casserole into a jug and serve it alongside.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss