Oven roasted lamb shanks

Oven roasted lamb shanks

Serves: 4  |  Preparation time: 20 min  |  Cooking Time:  2 ½ - 3 hours


4x Farm88 lamb shanks
1 sliced onion
2 large carrots, chopped
3 garlic cloves, chopped
1-2 tsp cornflour
1 tbsp brown sugar
2 cups beef stock
2 bay leaves
2 sprigs of rosemary
750ml red wine
Olive oil
Salt and pepper


  1. Preheat oven to 160ºC. Season the lamb shanks with salt and pepper.
  2. In the pan, brown the lamb shanks on all sides in the olive oil. Remove from pan and put into a casserole dish to stand.
  3. In the same frying pan, place the carrots, onions, garlic, bay leaves and rosemary. Cook slowly until nicely coloured.
  4. Pour red wine, beef stock, and the brown sugar into the frying pan. Stir gently & bring to a low boil.
  5. Pour the wine mixture over the lamb shanks; top up with water if needed.
  6. Cover the dish and put in oven; cook for 2 ½ - 3 hours until very tender.
  7. Remove the lamb shanks then skim the fat off the top of the red wine juices.
  8. Mix together cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices to give desired consistency.
  9. Serve with your favourite roasted winter veggies & enjoy.
Results may vary.