Lamb Shanks

Original post was 8th November 2020

I have made this recipe a few times and need to make a blog post for easy future access.

No Photos yet of mine but trust me it is delicious.




Ingredients :

  • 4 Lamb Shanks
  • 250ml to 500ml of Chicken Stock
  • 2 or 3 onions to taste
  • A bag of carrots
  • 3 cloves of garlic crushed
  • Olive oil for cooking
  • Spices: Salt, Pepper, Ras el Anou, smoked paprika, nutmeg, maybe a bit of herb of Provence.
  • Optional: a glass of red wine to deglaze the casserole with the vegetables.

How to make :

  • It is prepared very similarly to an Osso Bucco
  • Heat a “Le Creuset” casserole with olive oil and spices.
  • The spices are the secret of the final taste. So this is the place to use your own twist.
  • Brown the Shanks for at least 10 minutes in the casserole.
  • As the lamb is browning, peel and cut the carrots in medium-sized slices.
  • Chop the onions and crush the garlic.
  • Set the Shanks in a separate bowl and cook the vegetables for a few minutes.
  • This will lift all the stuck on meat juices and coat the vegetables with fat from the casserole.
  • Once the vegetables have roasted a little, add the shanks back into the casserole with any juices that have come out.
  • Add chicken stock until it covers the vegetables and up to half of the shanks. Probably between 250ml and 500ml of chicken stock.
  • Put the casserole with a lid on in the oven at 180degres for 2 hours. (for fan assisted)

Serve with roasted potatoes and roasted sweet potatoes.

This is a great dish to uplift the spirit in Confinement or early winter…


This entry was posted in Cooking. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *