If you are a lamb shank fan this will really get your mouth watering. It falls off the bone and the flavour is spectacular. Definately not a fat burner! Greek style lamb shanks are the tastiest way to serve and expensive cut of lamb, the lamb is soft and falls off the bone. I have tried a number of lamb shank recipes but this is my favorite. (4 people)
What you need
4 lamb shanks – approx 1.5-2kg bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch
The process
Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.
Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.
Pour everything into a roasting pan or large casserole dish and cook in a 140 celsius oven for three to four hours , turning the shanks every hour. I like to cover the shanks for the first hour with foil and then the last 30 minutes again.
Serve individual shanks with a generous scoop of the vegetables from the pan.
This is good stuff folks, serve with mashed potato or polenta. Try the Lamb Souvlaki recipe if you are a Greek food fan.
Hi G – if I want to do this in my slow cooker, would I need to change anything, other than on low for 8 or so hours?
Hi Lesley, as it is will work just fine, you will need a very big slow cooker… Have fun G
Greetings from Australia.Cooked your lamb shanks last night as per your recipe, absolutely delicious,restaurant standard or better. Definitely the best taste for the least amount of work I have ever cooked. Added chicken stock and wine and cooked them for 3 hours, the meat really did just fall off the bone.Used dry oregano as I couldnt get any fresh.
This recipe has now gone into our “favourites” folder.
Thats fantastic John, thanks for letting us know, it is one of my favorites as well. Cheers for now and happy days down under G
Hi there. First off, your recipe sounds great, and I can’t wait to make it. I just have one question. How many cups of tomato does one tin equal? Basically, what size tin should I use?
Hi elena, it uses 1 x 425g tin which amounts to more or less 1 cup including liquid. Cheers for now G
The shanks and ingredients are ready and waiting and this will hopefully top the charts this Fathers day…. thanks for your help!
Great Lilanie, hope everyone enjoyed. G
I thought lamb had to be cooked for a long period of time at a low temperature in order for it to be soft and tender. Is this not true?
Please reply urgently as I would like to make this dish tomorrow.
Many thanks
Hi Barbara, depending on the cut of meat, shanks are a great cut of meat and soften up beautifully, but there is nothing preventing you from leaving them for longer. 1 and 1/2 hors is a fairly long time when you consider there is a lot of bone on each piece. Give it a try, you won’t regret it. Cheers for now G
Well Graham, I did the lamb shanks as per your recipe and they were absolutely divine. Tender, succulent and “fall off the bone”. The only thing that I did do, was I marinated them overnight in Verjuice, olive oil and garlic. So thanks for a lovely website with stunning recipes. I was unsure what to do for Fathers Day lunch and voila, when I received your mail, I took your idea of lamb shanks and sticky toffee pudding. Lunch was superb. Thank you.
Yay, Yay, Yay.. just love to hear that. Have a fabulous day G
Hi Graham
As mentioned previously, I did do your lamb shanks and they were superb. Please can you give me a recipe for a whole leg of lamb.
Many thanks
Barbara
Hi Barbara, thats fantastic, I see you found it before I got a chance to reply, but here it is for anyone else.
https://cookbook.co.za/meat-recipes/lamb-recipes/roast-lamb-leg/
Hi there,
This sounds delicious. Will cut-out the curry for once & will definitely give this a try.
Is that 1/3 chicken stock PLUS 1/3 red wine, or 1/3 of either? I am planning on making this at the weekend. Can’t wait
Hi Christine 1/3 cup of either 1, not both. Cheers and enjoy G
Hi Christine. I used both chicken stock and wine. It is the most delicious recipe and you receive MANY compliments.
It is brilliant and G explains it so nicely you will not go wrong. I did the preparation (before placing in the oven) the day before
Thanks Barbara – I also used both as I was cooking 6 shanks. I managed to get them for R65.00pkg from my local friendly butcher – which I thought was quite reasonable. Turned out FANTASTIC!
I am going to try this recipe today. Got in the mood when i saw lamb shanks at R49 per kilo at Food Lovers Market!!
Hell thats a great price, where is the food Lovers Market? Cheers G
I have looked through all my cookbooks for this – intend to use it this weekend (Easter). Thanks for the recipe
Great Ginny, it’s a winner, I am sure the family will love it. Cheers for now G
Lamb shanks are not expensive if you see how much meat you are getting off the bones. I bought two HUGE ones and my boyfriends eyes nearly popped out at the size. For the two they were R84.00
Please send those potjie recipes through it is REAL potjie time NOW
OK, I’ll have a potjie sometime this week and post. I was actually in a game butchery in Plattekloof over the weekend which I may try. Interestingly the good cuts of meat were cheaper than beef to my surprise.
I am so pleased I received the recipes today. This is wonderful !! I am going to cook up a storm this weekend.
Sounds marvelous Leonora, those shanks are fantastic.. Cheers G