I still remember when I had the dish of Lamb Shank for the first time. It was a cultural shock as I had never had an animal’s large bone on the dinner plate before. As I know my husband has grown up on this type of food and he is very fond of Lamb, I sometimes cook this dish. It is actually pretty easy to prepare if you have the oven.


4 Servings


4 Lamb Shanks *about 400g each
Salt & Black Pepper
1 tablespoon Olive Oil *plus extra as required
2 cloves Garlic *finely chopped
1 Onion *finely chopped
2 cups Red Wine *I used Cabernet Sauvignon
700g Passata
1 cup Chicken Stock OR Beef Stock *plus extra
1-2 sprigs Rosemary
3-4 sprigs Thyme
*Note: Dried Rosemary & Thyme leaves can be used instead
2 Bay Leaves

  1. Preheat oven to 180℃.
  2. Season Lamb Shanks with Salt & Pepper all over. Heat Olive Oil in a large, oven-safe heavy pot over medium high heat and brown the Lamb Shanks as much as you can. *Note: You can use a frying pan for this process.
  3. Transfer the browned Lamb Shanks to a plate, lower the heat, add extra Olive Oil, and cook Garlic and Onion for a few minutes. Then add Red Wine, Passata and Stock, and bring to the simmer.
  4. Return the Lamb Shanks to the pot, push them into the sauce, add extra Stock if required, add Herbs, cover with a lid, and leave the pot in the oven for 2 hours.
  5. After 2 hours, remove the lid and leave it in the oven for 30 minutes. Meanwhile, you can start cooking Mashed Potatoes and Vegetables to serve.
  6. Take out the Lamb Shanks to a tray or large plate, and keep them warm in the oven. Remove the excess fat as much as you want, add extra Salt & Pepper if required, and cook the sauce over medium high heat until it thickens. It won’t take long.
  7. Place Mashed Potato on a serving plate, place a Lamb Shank on top, and pour the sauce. I sprinkled with some Thyme leaves. Serve with Vegetables of your choice.