Slow cooked red wine and cranberry lamb shanks

This hearty lamb dish is a classic of British and Australian cuisine. Immersed in a delightful red wine and cranberry sauce and placed on a bed of mashed potato this lamb shank dinner is a staple you can't go past.

  • 20 mins preparation
  • 2 hrs 40 mins cooking
  • Serves 6
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Slow cooked red wine and cranberry lamb shanks
  • 6 frenched lamb shanks
  • 1/4 cup seasoned plain flour
  • 2 tablespoon olive oil
  • 1 red onion, chopped
  • 1 red capsicum, seeded, chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup chicken stock
  • 1 cup red wine
  • 1/2 cup cranberry sauce
  • 1/2 cup dried cranberries
  • 1 tablespoon dijon mustard
  • 3 sprigs rosemary
  • 60 gram baby spinach leaves
  • mashed potato, to serve
  • toasted flaked almonds, to serve


Slow cooked red wine and cranberry lamb shanks
  • 1
    Preheat oven to 160°C.
  • 2
    Dust shanks lightly with flour, shaking off excess. Heat oil in a large flameproof casserole dish (or frying pan, then transfer to a casserole dish) on high. Cook shanks for 4-5 minutes, turning, until browned. Set aside.
  • 3
    Saute onion in same pan for 2-3 minutes until tender. Add capsicum and garlic and cook for 1 minute. Return shanks to pan with stock, wine, sauce, cranberries, mustard and rosemary.
  • 4
    Bake, covered, for 2 1/2 hours, turning every 30 minutes, until meat is tender. Stir spinach through. Serve shanks on mash, topped with almonds.


If small, you may need 2 shanks per person.

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