Braised Lamb Shank

Image: Shanon Peters

Braised Lamb Shank – Just like grandma used to make

Unlock your inner grandma and show your love when you cook the perfect Braised Lamb Shank for Sunday lunch.

Braised Lamb Shank

Image: Shanon Peters

For so many of us, our fondest cooking memories include watching and helping our grandmothers cook. They are often the women who show their love with the most amazing food and that’s where our memories linger. This Braised Lamb Shank recipe is probably very similar to what gran used to make.

Ideally, this recipe needs to be prepared a day in advance up to step 8. When the shanks are done braising, remove them and keep them in the fridge. Add the rest of the liquid into a big bowl and refrigerate overnight. Before starting step 9, scoop off most of the fat that has now become solid on the top of the liquid before blending.

Just like many stews and curries, this Braised Lamb shank is best when it has rested and the flavours are given time to enhance. In the recipe below, cooking time only include browning of the shanks and reducing the sauce at the end. The braising time is also set at 3 hours.

Let the Braised Lamb Shank and its rich beefy flavors drift through the house making you wish Sunday would come already. Just like grandma used to make.

This Braised Lamb Shank is rich, meaty, packed with flavour and perfect for Sunday lunch.

Braised Lamb Shank Recipe

5 from 1 vote
Recipe by Shanon Peters Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Resting Time


Braising Time


Total time




  • 2 whole 2 lamb shanks

  • 2 large 2 onions roughly chopped

  • 3 large 3 carrots, peeled & roughly chopped

  • 3 3 celery stalks chopped

  • 4 cloves 4 garlic, crushed

  • 2 litres 2 beef stock

  • 200 ml 200 dry red wine

  • 1 handful 1 thyme sprigs

  • 100 ml 100 cooking oil

  • 1 cup 1 bread flour

  • salt & black pepper


  • Preheat oven to 180°c.
  • Add oil to a thick based pan and bring to a medium heat.
  • Season Lamb shank with salt & pepper then heavily coat with flour.
  • Place both shanks into the pan and cook for 5 minutes on each side until lightly charred, remove and set aside in deep dish oven tray.
  • In the same pan, add onions, carrot, celery, garlic and thyme and sauté for 10 minutes.
  • Deglaze pan with wine, simmer for 2 minutes and add to shank.
  • Bring beef stock to a boil and add to shank.
  • Cover the oven dish with aluminum foil and braise for 3 hours.
  • Remove the shank and pour the contents of the oven dish into a blender and blend for 5 minutes and smooth and silky.
  • Add to a pot and on a medium heat reduce the liquid by 1 quarter.
  • Place the shank in a serving dish and coat with rich beefy gravy.


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