Tuesday, 22 March 2011

Lamb Shanks


4 sprigs fresh rosemary
3 cloves garlic - crushed and finely chopped
6 lamb shanks
1 bottle dry white wine

4 tablespoons of olive oil

3 large onions - chopped
3 cloves of minced garlic 

4 large carrots - chopped
3 bay leaves
4 sprigs fresh thyme (leaves only)

1 liter beef stock
Salt and Pepper to taste.


Mix the wine, garlic, rosemary and bay leaves to make a marinade.  Place the lamb shanks in a large flat dish and pour the marinade over.  Cover with plastic wrap and refrigerate overnight (the longer the better).

Preheat oven at 180C (350F). Remove the lamb from the marinade. Shake to get off as much of the marinade as possible and then pat dry with kitchen towel.
In a cast iron pot (dutch oven) heat the oil and brown the lamb shanks in batches.  Set aside.
Add the onions, garlic and carrots to the oil and fry until the onions are golden brown.
Return the lamb to the pot. Strain the marinade and add to the pot along with the remaining ingredients.
Cover the pot and place in the oven.
Cook for 2 1/2 hours  until the lamb is very tender.
Take a look occasionally and if the liquid is drying out, add hot water.
Serves 6


  1. wow, this will be a big hit with my hubby except I will have to do away with the beef stock, yummy.

  2. Really delicious Rita! I used lamb stock as I didn't have beef stock and served it simply with mashed potatoes. Thank you!
    Looking forward to more yummy recipes.

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  11. Hi Rita

    Do you give cooking classes?

    1. Hi Rosa. Sorry that it took me so long to answer, but as you can see I haven't blogged for ages. I started working and it's been crazy. I can do cooking lessons, let me know where you live and we can make a plan.