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Prep 20 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 3 lamb shanks, French trimmed.
  • 3 medium carrots, roughly chopped.
  • 2 bay leaves.
  • Fresh thyme.
  • 3 crushed garlic gloves.
  • 300 ml red wine.
  • 500 ml lamb stock.
  • 1 tbsp plain flour.
  • 2 x 400g tin of chopped tomatoes.
  • 2 preserved lemons.
  • 1 tbsp of runny honey.
  • Fresh parsley, roughly chopped.
Lamb shanks in a tomato sauce Lamb shanks in a tomato sauce

Lamb shanks in a tomato sauce

This is a great family dish full or flavour perfect for a Sunday afternoon.


  1. In a large ovenproof casserole dish over a high heat at a splash off olive oil and brown the lamb on all sides. Then remove from the dish and set to one side.
  2. Add other splash of olive to the dish and add the carrots, onions, garlic, bay leaves and a handful of fresh thyme leaves and season. Give it a good mix and cook over a low light for 10-15 minutes. 
  3. Add the flour and stir and cook for another minute. Next add the wine and cook over a high heat till the wine has reduce by half.
  4. Once the wine has reduced pour in the stock followed by the tin tomatoes. Take the lemons cut in half, remove the insides and roughly chop the skin and add that to the dish along with the honey.
  5. Return the lamb to the dish cover with a lid but leave a gap and pop into a preheated oven set at 150℃ and forget about it for 4 hours. When it’s comes out of the oven check for seasoning and sprinkle with the chopped parsley.


After the 4 hours the lamb will be so tender it will just fall off the bone and you will also have a rich thick sauce.

I like to serve mine with creamy polenta mash.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Lamb shanks in a tomato sauce

This is a great family dish full or flavour perfect for a Sunday afternoon.

favorite
print
rate
Prep 20 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 3 lamb shanks, French trimmed.
  • 3 medium carrots, roughly chopped.
  • 2 bay leaves.
  • Fresh thyme.
  • 3 crushed garlic gloves.
  • 300 ml red wine.
  • 500 ml lamb stock.
  • 1 tbsp plain flour.
  • 2 x 400g tin of chopped tomatoes.
  • 2 preserved lemons.
  • 1 tbsp of runny honey.
  • Fresh parsley, roughly chopped.
  1. In a large ovenproof casserole dish over a high heat at a splash off olive oil and brown the lamb on all sides. Then remove from the dish and set to one side.
  2. Add other splash of olive to the dish and add the carrots, onions, garlic, bay leaves and a handful of fresh thyme leaves and season. Give it a good mix and cook over a low light for 10-15 minutes. 
  3. Add the flour and stir and cook for another minute. Next add the wine and cook over a high heat till the wine has reduce by half.
  4. Once the wine has reduced pour in the stock followed by the tin tomatoes. Take the lemons cut in half, remove the insides and roughly chop the skin and add that to the dish along with the honey.
  5. Return the lamb to the dish cover with a lid but leave a gap and pop into a preheated oven set at 150℃ and forget about it for 4 hours. When it’s comes out of the oven check for seasoning and sprinkle with the chopped parsley.


After the 4 hours the lamb will be so tender it will just fall off the bone and you will also have a rich thick sauce.

I like to serve mine with creamy polenta mash.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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