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.
Dear Graham
All your recipes I tried was amazing! I would love to try this one. It is only me and my husband. 4 Shanks is a bit two much for us. Will I be able to freeze. Or must I half all the ingredients?
Kind regards
Hi Anne-Marie, you can halve the recipe without too much trouble but I would not freeze them, they will keep in the fridge for about 2-3 days and when reheated with the sauce are Fantastic.. Have a lekker weekend G
I would jusy like to say, that this recipe rocks! I made it as our christmas lunch 2010 and march 2011. It is simply delicious, and if you can read, you can definitly make this wonderful, tasty meal!
Thanks Michelle, it is a real easy treat isn’t it.. Have a fabulous weekend G
I’M HAVING SOME COMPANY AND WOULD LIKE TO MAKE THIS DISH! I HAVE ONE QUESTION: HOW MANY OUNCES IS A “TIN”?
Hi Dimitri, sorry for the later reply, was watching waterpolo most of the weekend.. A tin is 15ounces, normal tin size of 425g. Cheers for now G
Hi G, I want to try this recipe for a group of friends, what can I prepare as stater for this meal and what dessert woul go with best. Tnx.
Hi KG, The lamb shanks are rich so I would give them a soup like the butternut and sweet potato soup to start and then either the lemon flan or my all time favourite the Eton Mess as a dessert. That will really spoil them! Have a fun time, G
https://cookbook.co.za/soup-recipes/nigellas-butternut-and-sweet-potato-soup/
https://cookbook.co.za/dessert-recipes/lemon-flan-from-gatriles/
https://cookbook.co.za/dessert-recipes/easy-eton-mess/
Hi Graham
I prepared this dish last night for tonight’s valentine meal. I couldn’t stop tasting. It’s just meal mad ein heaven. Thanks very much. Can’t wait to prepare for my brothers and sisters.
Hi there Judy, that feeling I know so well.. have a fabulous time tonight, happy Valentines day, G 😉
How do you make it in the slow cooker? How long?
Hi Andri, it takes about 8 hrs in a slow cooker on medium to low and read Nicoles comment below. Happy Valentine’s day G
Hi Graham
Oh my oath! I made these for Friday night in the slow cooker and I have to say this recipe was just to die for (there are no other words to say that just right!).
I was very worried when the mixture didn’t look quite right but after cooking slowly for 8 hours it was cooked to perfection! Our house smelled so sublime for days!
Thank you for a fantastic recipe – actually for all your recipes. I’ve yet to make one that we didn’t like!
Keep them coming!
Cheers!
Oh wow, I just love hearing stories like this, thanks for letting us know Nicole. Have a fantastic day, G 🙂
I will be trying this recipe tonight. I normally and not find nor afford lamb but I was lucky yesterday at the market and found some mismarked! Lucky day and looking foward to a wonderful meal tonight.
Hi Bob, you are a lucky man enjoy it and have a fabulous Christmas. G
Hi Graham
So I got really adventurous last night and decided to make this recipe – and also because I have bought myself the Russell Hobbs slow cooker and wanted to try it out. Well all I can say is WOW WOW WOW. When we woke up this morning, our home was filled with this delicious aroma that had my boyfriend eating straight out the cooker. I did cheat a little by using a full cup of red wine though for some extra gravy.
Can’t wait to get home tonight to delve into this delicious dish.
Thank you ever so much. Keep those recipes coming – I’m almost starting to enjoy cooking thanks to you.
Thats fantastic Dawn, love to hear you are enjoying cooking.. there is something special about people enjoying what you have made, delicious holidays G
Oh my!
This dish was AMAZING! I made for a couple of “lamb lovers” who were coming over for dinner.
I got to use the last of my fresh herbs (rosemary, parsley and greek oregano) before the Canadian winter sets in. I used my homemade chicken stock and not the wine. Next time I will use both.
I cooked them for 8 hours in my slow cooker. The aroma drove me cazy all day.
I must admit to being skeptical about the cinamin but it really amde the dish.
The best part, my guests cancelled at the last minute so my parntner and I got 2 shanks each!
Will make this again and again!
Thanks.
Hi Derek, Man I just love to hear stories like this, makes all the effort so worth while and really glad you enjoyed it. Fantastic have a fantastic day up North. Cheers for now G