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Serves 4

2 tbsp olive oil or rapeseed oil

4 lamb shanks approx 250g (8oz) each

16 small shallots, peeled

4 carrots, peeled and cut into chunks

1 stick of celery, chopped

2 cloves of garlic, crushed

1 x 400g can of chopped tomatoes

300ml (½ pint) red wine

1 tsp castser sugar]

2 tbsp Worcestershire sauce

salt and freshly ground black pepper

2 bay leaves

2 sprigs of fresh rosemary

Heat the oil in a large frying pan and fry off the lamb shanks until browned on all sides. Remove with a slotted spoon and place in an oven proof casserole with lid. Gently fry the shallots, carrots, celery and garlic and place in the casserole over the lamb.  Pour the tomatoes and wine into the frying pan and add the sugar, Worcestershire  sauce, salt and pepper and bring to the boil, stirring to deglaze the pan. Pour over the lamb and vegetables. Add the bay leaves and rosemary.

Transfer to the oven and cook for 2 ½-3 hours or until the meat is falling off  the bone, at temperature of 1200  C (2500 F), gas mark 1.

When the lamb has cooked, remove it from the casserole along with the vegetables and keep warm.  Turn up the heat and reduce the cooking liquid until it becomes a thick sauce. Skim off any liquid fat and return the lamb and vegetables to the sauce and heat through.  Serve with mashed potatoes and green vegetables.