Lamb Shanks in Red Wine

Cook time 2.5 hours (or 45 minutes in a pressure cooker)
Servings 4


3 tbsp extra virgin olive oil 

4 lamb shanks
1 tbsp allspice
2 onions, thinly sliced
2 carrots, roughly chopped
3 stalks of celery, roughly chopped
2 tbsp tomato paste
1 bulb of garlic, cut in half lengthways
2 sprigs of rosemary 
500ml full-bodied red wine
500ml-1L lamb, chicken or beef stock
Salt and pepper
Mashed potato, to serve

Lamb Shanks in Red Wine


Sear the meat on all sides in large oven safe-casserole pot or pressure cooker until golden brown. Remove and place on a plate and sprinkle with allspice.

Add the remaining oil to the pot and sauté the onions, carrot and celery for 8-10 minutes until golden brown. Add the paste, season well with salt and cook for a further 30 seconds. Add the garlic and rosemary and place the lamb shanks back in the pot. Pour in the wine and boil for 5-10 minutes until reduced, scraping the caramelised bits from the pan. Submerge in the stock, then place the lid on on the pressure cooker and cook under pressure for 45-50 minutes.

Or if cooking the traditional way, cover with a piece of baking paper and then the lid and cook in the oven for 2 ½ hours at 160°C or until the meat is very soft and pulls away from the bone.

Strain the liquid into a medium pot and bring to the boil to reduce for 10-15 minutes or until the sauce thickens and a concentrated sauce forms. Skim off any excess fat that comes to the surface and then strain.

Carefully place lamb shanks on platters and spoon over sauce. Serve with mashed potato.