Lamb Shanks with Balsamic and Red Wine Sauce

Lamb Shanks with Balsamic and Red Wine Sauce

To make your housekeeping money go further, try lamb shanks as they are not only very tasty, but also very inexpensive.
ServesPrep / Cooking TimeDifficulty
2 Approx 3hrs 1

The key is to cook the lamb slowly - your patience will be rewarded when you come to eat it as the meat will just fall away from the bone. My mouth is watering just thinking about it!


If you want a meal ready when you come home from work, why not invest in a Slow Cooker - pop the dinner on before you go and it will be ready to eat at teatime.



2 lamb shanks
Plain flour for dusting
A good pinch of Salt and pepper
1 tbsp oil
20g butter
2 red onions, finely sliced
75ml balsamic vinegar
3 garlic cloves, crushed
1 tbsp lamb bouillon mixed with 25ml water
150ml red wine
200g chopped tomatoes or can of Italian tomatoes
1 tsp Marmite
2 sprigs fresh rosemary
1 bay leaf
Seasoning to taste


  • Preheat the oven to 165°C.
  • Sieve the flour and place this and the salt and pepper into a large airtight container.
  • Put in the lamb shanks and toss into the flour until well covered.
  • Take out the lamb shanks, shake off the excess flour and discard all the remaining flour.
  • Heat the oil and butter in a heavy based casserole and on a medium heat until hot.
  • Sear the lamb all over until they have caramelised. Remove the lamb and keep warm.
  • Using the same casserole, toss in the onions and garlic and brown off on a low heat.
  • Add the tomatoes, wine, Marmite, lamb bouillon, rosemary and bay leaf, salt and pepper and mix together.
  • Place the lamb shanks back into the casserole, mix the sauce gently in and around the meat.
  • Add a tight fitting lid to the dish, and place into the oven and cook for around 3hours or until the lamb shanks are very tender.
  • Serve with creamy mash and lemon carrots and peas and a big pot of freshly made mint sauce. Lovely!
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