Lambs Shanks with Rosemary and Chilli is my favourite lamb shank recipe, and by far the one l make most often. It also happens to be the easiest.
The lamb shanks are slow cooked in a rosemary and chilli infused sauce until they are exquisitely tender. It’s a one pot winner with a minimum of chopping.
This is an insanely straightforward recipe, but like my Lamb Shanks in Red Wine Sauce, it calls for patience. Lamb shanks are a cheaper, tougher cut of meat that need a long cooking time to be transformed into deliciously tender chunks of meat.
Overshooting the cooking time isn’t a problem either. Nothing bad will happen – tougher cuts of meat can handle it.
Lamb Shanks Made Easy
If you are new to cooking lamb shanks or are on the look out for a recipe that gives you maximum flavour without an eye-watering long list of ingredients, taa dahh, look no further.
HERE’S WHAT YOU DO:
Brown the meat until it’s as brown as you can get it. Remove meat from the pot.
Saute the onion and garlic to the point where you have a golden mixture.
Add the liquids, that’s the stock / broth, passata and Worcestershire sauce.
Add the herbs and chillies. If you’re not a fan of chillies, easy, leave them out!
Return meat to the pot, cover and bake until fall-off-the-bone tender. Yep, it’s that easy!
What? No wine?
Lamb Shanks with Rosemary and Chilli have the robust flavours of the herbs and the heat from the chillies that combined with the liquids (beef stock, Worcestershire sauce and passata) give you a deeply flavoured, luscious sauce.
So, pleeeassse don’t think you’ll miss out flavour-wise because there’s plenty going on to keep your taste buds happy.
But, if you really want to add wine, you can. I suggest about 1/2 – 1 cup added after step 6 – saute the onion and garlic until golden – and simmered until reduced by half (or thereabouts). And don’t forget, you can always make my Lamb Shanks in Red Wine Sauce.
There’s no better side to lamb shanks than a creamy mash, whether it’s a potato mash, or combination of potato and some other veggie like pumpkin as shown in the photo or even potato and sweet potato mash. If you like to go a little more posh, try my Parsnip Puree – it’s a nice classy alternative to potato mash.
Steamed green beans, peas, asparagus, brussel sprouts or broccoli are easy sides that also add a contrasting colour to the plate.
Oh yes, lamb shanks also go well with a nice bottle of red. See, l did manage to get some wine in there somehow 🍷
Preparation Time: 20 mins
Cook Time: 2 hrs – 2 hrs 20 mins
- 2 tbsp olive oil
- 4 lamb shanks, approx 300 g / 11 oz each
- 1 medium onion, finely chopped
- 6 cloves garlic, finely chopped
- 2 cups passata / tomato puree
- 2 cups beef stock / broth
- 1 tsp sugar
- 1 tbsp Worcestershire sauce
- 3 – 4 sprigs of thyme
- 2 – 3 sprigs rosemary
- 1 bay leaf
- 4 red chillies, thinly sliced (note 1)
- 1/2 tsp salt, 1/4 tsp pepper
- Preheat oven to 180 C / 350 F.
- Trace lid of your pot with baking / parchment paper. Cut it out. Set aside.
- Pat dry the lamb shanks with paper towels.
- Heat 2 tbsp oil over high heat in an oven proof casserole dish or heavy based pot with a lid.
- Brown the lamb shanks (8 – 10 mins). Remove from pot. Set aside in a bowl.
- Turn heat down to moderate low. Saute the onion and garlic until soft and golden (6 -8 mins).
- Add the passata, stock / broth, sugar, Worcestershire sauce, salt and pepper. Stir, scraping up the bits on the bottom of the pot (that’s flavour). Add the herbs and chilli.
- Return the lamb shanks to the pot, including any juices in the bowl. The meat does not have to be completely submerged. Some bits poking out is fine.
- Bring pot to the boil. Place the baking / parchment paper over the lamb shanks. Cover with lid.
- Bake for 2 hours or until meat is tender.
- Remove the lid and parchment paper. Return pot to the oven and bake for a further 20 minutes or until the sauce has thickened. Have a taste and adjust the seasoning if required.
- Serve with your preferred mash and steamed green beans.
- Add more chillies if desired.