Baked lamb shanks with red wine and rosemary

A classic dinner recipe which slowly cooks lamb shanks with red wine and rosemary until wonderfully tender. Served with mashed potato or roast pumpkin, this dish is ideal for dinner parties

  • 2 hrs cooking
  • Serves 4
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  • splash of olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, diced
  • 4 lamb shanks
  • 1 cup cup red wine
  • 1/2 cup stock or water
  • 2 stalks of rosemary
  • salt and pepper, to season
  • handful fresh parsley, to serve
  • mashed potato or roasted pumpkin, to serve


  • 1
    Heat the oil in a heavy, cast-iron dish and gently sauté the vegetables for around 10 minutes.
  • 2
    Push the veges to one side of the dish, then add the shanks to brown. You may have to add them two at a time, depending on the size of your dish.
  • 3
    Add the wine, stock or water, rosemary, then salt and pepper. Cover tightly with the lid or a piece of foil and gently cook for 2 hours.
  • 4
    Check now and then to make sure the shanks haven’t dried up and add a little more water or stock as necessary. The shanks are cooked when the meat is almost falling off the bone.
  • 5
    Garnish with the parsley and serve with mashed potato or roasted pumpkin.

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