lamb shank recipe

Lamb shank recipe: For those special times. Image: Adobe.

Lamb shank recipe – A delicious dish for a special occasion

Have a special occasion coming up? We have just the recipe for you to celebrate.

lamb shank recipe

Lamb shank recipe: For those special times. Image: Adobe.

When planning for a special occasion, a lamb shank recipe is always a winner. This is a more costly recipe, so many of us will rather keep it for those super special moments only, like celebrating a birthday or a graduation.

The delightful fragrance of the lamb is enough to make any tummy rumble. Combined with the fantastic herbs and spices used in this recipe and you have one amazing lamb shank recipe coming together.

This dish is one of those recipes that cannot be prepared in a hurry. It needs time to cook slowly in the oven for at least two-and-a-half to three hours. That way you will have succulently tender lamb shanks to serve. During the time your lamb shank cooks in the oven, you have ample time to get your side dishes and dessert ready.

Serve this lamb shank recipe with baked potatoes and a side of veggies of your choice for the ultimate dinner treat.

Lamb shank recipe

5 from 3 votes
Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

3

hours 
Total time

3

hours 

15

minutes

Ingredients

  • olive oil for frying

  • 4 4 lamb shanks, trimmed

  • flour for coating

  • 1 stick 1 celery, roughly chopped

  • 2 2 carrots, roughly chopped

  • 1 1 onion, chopped

  • 2 cloves 2 garlic, unpeeled

  • 1 1 bay leaf

  • 1 sprig 1 thyme

  • 1 sprig 1 rosemary

  • whole black peppercorns to taste1

  • 1 cube 1 chicken stock

  • sea salt to taste

Method

  • Preheat the oven to 150°C (gas mark 2).
  • Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat.
  • Toss the shanks with flour to coat well, then shake off excess and sear the shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
  • Add the celery, carrot, onion and garlic to the roasting pan and cook until softened and lightly browned, stirring constantly for about 5 minutes.
  • Season with the bay leaf, peppercorns, thyme and rosemary sprigs and then pour in the chicken stock, increase the heat to high and bring to a simmer.
  • Season to taste with sea salt and place the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with heavy foil and place it into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2½ to 3 hours.
  • Remove the bay leaf and herb stems before serving the shanks with vegetables and sauce.

Notes

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