French Braised Lamb Shanks

French Braised Lamb Shanks

These tender and juicy French lamb shanks will get you off the couch in search of some more, some more, some more! For Mixed & Red Meat Medium & Large boxes only. 

  • Preheat the oven to 180°C/160°C fan-assisted. 

  • Heat some oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add some cut bacon, onion, garlic and carrot. Cook, stirring occasionally, for 5 to 6 minutes or until the onion has softened. Transfer to a bowl. Set aside. 

  • Place some flour in a bowl. Season with salt and pepper. Add the lamb. Toss to coat. Shake off the excess flour. Add some more oil to the casserole dish and heat the oil over high heat. Cook the shanks, do it in batches if the casserole is too crowded, turning, for 4 to 5 minutes or until browned. Transfer to a plate. 

  • Return the bacon mixture to the casserole. Add 1 cup of red wine (thank you Cyril), if you do not have wine you can increase the stock. Bring to a boil. Boil for 2 to 3 minutes. Add some fresh diced tomatoes, OR you can use canned diced tomatoes, some stock and bay leaves. Bring to a boil. Return the shanks to the casserole. 

  • Cover. Transfer the casserole to the oven. Bake for 2 hours to 2 hours 30 minutes or until the shanks are tender. Remove and discard the bay leaves. 

  • Serve the shanks with mashed potato and steamed green beans.

    • Mashed potato: Peel (optional) and dice up some potato. Place it in a pot, submerge with water and bring to a simmer until soft. Drain and mash with a knob of butter, some milk and salt to taste. 

    • Steamed heirloom beans: Place a saucepan over medium heat with some water to cover the base. When the water is simmering, add some trimmed heirloom beans, pop on the lid and steam until tender, 2-3 minutes. Drain and toss with some salt and olive oil. 


The secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender. Lamb shanks have quite a bit of connective tissue that requires cooking in a liquid or moist environment for several hours before the meat will become soft. Lamb shanks may be braised, baked or prepared in a slow cooker.