Slow Braised Lamb Shanks & Roast Potatoes


  • 6 lamb shanks
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped finely
  • 3 cloves garlic, chopped finely
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1.5 cups tomato sauce
  • 2 sprigs rosemary
  • 1 cup red wine
  • Salt
  • ground black pepper


  1. Preheat the oven to 180°C. Season the lamb shanks with salt and pepper.
  2. Heat the oil in a Chef Round Casserole over medium-high heat. Add the lamb and cook until it’s golden all over, for about 4 minutes per side. Remove the lamb from the pot and place on a plate.
  3. In the pot, melt 2 tablespoons of butter over medium heat. Add onion and carrots and cook until soft.
  4. Add garlic and cook until fragrant, then add tomato paste and stir until vegetables are coated.
  5. Pour in the beef stock and tomato sauce, then return lamb shanks to the pot. Add rosemary and bring it to a boil. Cover and transfer to the oven. Cook until the lamb shanks are completely tender (2 hours).
  6. Remove lamb from the pot and place it on a cutting board. Cover to keep it warm. Discard the rosemary.
  7. Return pot to stove over medium heat. Add wine and bring it to a boil. Reduce heat and let it simmer until thickened. Stir in remaining 2 tablespoons butter.
  8. Serve lamb with crispy potatoes.
  9. Optional: Crispy Roast Potatoes

    Step 1: Boil the potatoes in plenty of water for about 8-9 minutes.

    Step 2: Drain the potatoes in a colander.

    Step 3: Place in shimmeringly hot oil in the oven for 30-35 minutes, turning once or twice until crisp, crunchy and golden.

    Step 4: Sprinkle with salt and a few fresh thyme leaves.