Slow Roasted Lamb Shanks

Slow Roasted Lamb Shanks

Slow Roasted Lamb Shanks

Serve: 2

Ingredients

  • 2 lamb shanks, fat trimmed
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 brown onion,  roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 garlic bulb, halved
  • 1 tbsp tomato paste
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 sprigs mint
  • 2 bay leaves 
  • 250ml red wine (or extra stock)
  • 500ml beef stock

 Serve lamb with steamed greens (broccoli, green beans, and peas) 

 Method: 

  1. Preheat the oven to 150°C.
  2. Season the lamb shanks with salt and pepper. 
  3. Heat olive oil in a heavy-based casserole and brown the shanks well on all sides. Remove and set aside for later. 
  4. Add the onion, carrot and celery to the same pot. Cook for 2-3 minutes and stir in herbs, garlic and tomato paste. 
  5. Mix well and cook for 5-6 minutes. 
  6. Add red wine and beef stock. 
  7. Return the lamb to the pot. 
  8. Bring to a gentle simmer, cover with a lid, and transfer to the oven. 
  9. Cook for 3 to 4 hours, turning the shanks once or twice, until the meat is soft and falling off the bone. 
  10. Remove the lamb shanks once cooked, strain the sauce through a sieve, place the sauce back into the pot, add a dollop of butter and stir together in order to emulsify it all together and make it lovely and glossy. 
  11. Add slurry (cornflour mixed with water) to thicken the sauce. 
  12. Serve lamb with steamed greens and top with gravy.

 

Macros per serve

Cals 560

Protein 44g

Fat 29g

Carbs 22g

Fibre 6g

Health Benefits of Ingredients

Lamb Shanks: High-quality protein for muscle repair & satiety. Rich in iron & zinc → energy and immune support. Provides vitamin B12 for nerve function & red blood cells. 

Olive Oil: Monounsaturated fats for heart health. Anti-inflammatory & enhances nutrient absorption.

Onion, Carrot, Celery, Garlic: Fibre, antioxidants, polyphenols for gut & heart health. Garlic & onion support immune function.

Carrot provides beta-carotene for eye & immune health.

Red Wine / Stock: Minimal residual alcohol if cooked for adds flavour and antioxidants. Replacing with stock lowers calories. 

Herbs (Rosemary, Thyme, Mint, Bay): Antioxidants & polyphenols for reduce inflammation. Enhance flavour naturally.

Steamed Greens (Broccoli, Green Beans, Peas): High in fibre, vitamins (C, K, folate), and minerals. Low-calorie, nutrient-dense for satiety and gut support. Peas add some protein and slow-digesting carbs.

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