Braised Lamb Shanks

Braised Lamb Shanks

Mmmmm, braised New Zealand Lamb Shanks. You’re going to adore this Lamb Shanks recipe and your family will love you more each time you cook this amazing lamb dish. Can you guess the secret ingredient for shanks success?

Serves: 6


6 NZ lamb shanks
Salt and pepper
1/3 cup rice bran oil or olive oil (but don’t get the olive oil too hot)
12 small onions or shallots, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of rosemary
Pinch of thyme
1 cup Guinness ale (the secret ingredient for Shanks Success!)
3/4 cup beef stock
12 small potatoes, peeled


Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat through that mixture.
In a large heavy?based frying pan over a medium heat, heat the rice bran oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes.
Transfer to a deep, oven-proof casserole dish.
Add the onions, carrots, celery, garlic, rosemary and thyme to the frying pan and cook for 5 minutes, stirring constantly to absorb the pan juices. Combine the vegetables and pan juices with the lamb.
Add the Guinness, and beef stock, cover, and simmer for 45 minutes.
Add the potatoes, season again if required, cover and cook until the meat is tender, 90 minutes at least.

To serve, place a lamb shank in the middle of a deep dish plate or bowl and spoon broth and vege gravy all around the lamb. Served atop creamy mash. Spinach and steamed carrots always a winner for winter health.

If you like this, you will also like our Lamb Shanks with Rosemary and Red Wine recipe.

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