Andrew’s Lamb Shanks

Let me introduce you to a concept – that of the False Spring. Here in Canberra, it seems to happen each year. These Lamb Shanks are to tide you over the following weeks, before Genuine Spring finally makes itself known.

Serves: 4
Cooking Time: At least three hours


+ 4 lamb shanks
+ 1 brown onion
+ 1 carrot
+ 1 stick of celery
+ 3 cloves of garlic
+ 2 tins of chopped tomatoes
+ vegetable stock
+ 2 teaspoons of tomato paste
+ 1/2 bottle of red wine (don’t use it if you would not drink it)
+ fresh herbs (such as oregano, basil or thyme)
+ salt and pepper
* You can also add things such as mushrooms, cooked pancetta and mini pickling onions as your fancy takes you.

TO SERVE: Mashed potatoes, or pasta if you are that way inclined.


Cook the lamb shanks in oven at 180°C with salt, pepper and olive oil for 45 minutes, or until brown.

Meanwhile, finely chop onion, carrot, celery and garlic. Slowly sweat over a low heat in a casserole dish with butter until soft. This should take around 10 minutes. Add tomato paste and red wine, simmer until reduced by half. Add tinned tomatoes and lamb shanks from the oven, then fill your casserole dish with vegetable stock until shanks are covered. Add a few herbs and season with salt and pepper. Simmer for around two hours, before serving with some extra herbs.

Original recipe sourced from the Family Archives.

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