• 4 Lamb Shanks
  • 1 tbsp Olive Oil
  • Sea Salt and Black Pepper – to taste
  • 2 tbsp Flour – gluten free if required
  • 1 Onion – chopped
  • 2 Carrots – peeled and chopped
  • 2 ribs Celery – chopped
  • 2 cloves Garlic – peeled and crushed
  • ½ cup Balsamic Vinegar
  • 1 cup White Wine
  • 2 cups Chicken Stock – gluten free if required
  • 1 tablespoon Chopped Parsley – Optional – for garnish
  • 1 Red Chili, thinly sliced – Optional – for garnish


  1. Preheat oven to 300ºF/150ºC
  2. Season the lamb well with salt and pepper.
  3. In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they’re golden, for around 10-15 minutes.
  4. Remove the shanks to a plate and sprinkle them with the flour.
  5. In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft – around 10 minutes.
  6. Stir in the garlic.
  7. Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
  8. Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
  9. Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
  10. Serve with a garnish of scattered parsley and/or sliced chili, if desired.


Serving: 1portionCalories: 415kcalCarbohydrates: 21gProtein: 43gFat: 11gSaturated Fat: 3gCholesterol: 131mgSodium: 366mgPotassium: 831mgFiber: 2gSugar: 10gVitamin A: 5185IUVitamin C: 5mgCalcium: 61mgIron: 4mg

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