Slow Roasted Lamb Shanks


This perfect lamb shanks recipe is divine any time of the year but especially for NZ Roast Day this Sunday. It’s an easy, succulent lamb served with creamy mashed potato and the sauce from the lamb shanks roasting or BBQ dish.

Serves 4

This lamb shanks recipe is ideal for busier people as you just need 10 or so minutes in the kitchen mid-late afternoon and it cooks for two hours while you’re busy doing other things with the family. It reheats wonderfully as well.

What you need to cook Perfect Lamb Shanks:

4 lamb shanks
8 shallots or baby brown onions (peeled but whole)
4 cloves of peeled and sliced garlic
4 sprigs of fresh rosemary (about 10cm long)
1 Tbsp rice bran oil 1/2 cup red wine (serve the rest of the bottle with your meal)
1 and half cups beef stock
Mashed potato, green beans and peas, or other green vegetables of your choice (to serve)

To make your Lamb Shanks:

Preheat the oven to 150 degrees celcius.

Heat the rice bran oil in a large, heavy based frypan and when the oil is hot, sear the shanks til golden brown.

Drain the seared shanks on handy-towels and transfer to a deep roasting dish.

Add onions, rosemary sprigs and garlic to your already-used pan and cook for 1 minute.

Add the red wine and stock.

Bring to the boil and then pour over the lamb shanks in your baking dish.

Cover the dish with the lid, foil or baking paper and cook for 2 hours.

If you are around and not too busy, turn the shanks over after 1 hour.

Remove the shanks from the oven and rest at least 5 minutes, if not more.

Remove the rosemary from the roasting dish and serve your shanks on a round of mashed spud, the rosemary and red wine jus from the roasting dish and of course, the leftover vino! Garnish with a sprig of fresh rosemary.

Trudi’s tips:

Steamed green peas and beans are a perfect match for lamb.

The deep dish Le Crueset pan is best here and you can skip using a roasting dish as the fry pan also goes in the oven. Just cover with tin foil. I prefer to use my oven’s classic bake setting rather than fan-bake.

For a summer alternative, try less onions and use whole tomatoes later in the roasting stage. Serve on your favourite selection of beans.

Fresh, not frozen, New Zealand lamb shanks are best for this recipe.

For the best mashed potatoes, use all-purpose Desiree potatoes, peeled, chopped and boiled. Drain then add a generous knob of butter and your favourite grated cheese with a dash of milk. Allow to melt, add freshly cracked pepper and rock salt, mash and serve.

Get in the draw to win a Leelands lamb fine dining pack!

By Trudi Nelson -