Delia Smith Lamb Shanks

There’s something ancient and brilliant about lamb shanks.
Tough meat turned fall-apart tender, cooked low and slow until it just clings to the bone — and then slips off with a spoon.
Delia Smith’s version is classic: red wine, tomatoes, garlic, a bit of thyme — all bubbling away into a deep, rich sauce.

You don’t need anything fancy. Just a heavy pot and some patience. The oven does most of the work while you get on with your life.
It’s a proper weekend dish. Or midweek, if you feel like showing off.

Why You’ll Love These Lamb Shanks

• Rich, deep flavour from slow braising and red wine
• Meat so tender it falls apart in big spoonfuls
• Easy prep — no tricky steps or fiddly bits
• Makes your kitchen smell like a French farmhouse
• Saucy enough to drown a mountain of mash

Ingredients

• 4 lamb shanks (around 13 oz / 400g each)
• 1 tsp each kosher salt and pepper
• 2–3 tbsp olive oil (divided)
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 cup carrot, finely diced
• 1 cup celery, finely diced
• 2½ cups red wine (something full-bodied, not expensive)
• 800g (28oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups low-sodium chicken stock (or water)
• 5 sprigs thyme (or 2 tsp dried)
• 2 dried bay leaves

How to Make Delia Smith’s Lamb Shanks

First, get the oven on — 180°C / 350°F.

Pat the shanks dry. Season all over with salt and pepper.
Big heavy pot. Medium-high heat. Add two tablespoons olive oil.
Sear the shanks in two batches — get them browned all over. About 5 minutes per batch.
Set them aside. Pour off the extra fat.

Back in the same pan: medium heat, fresh drizzle of oil.
Sauté the onion and garlic for a minute. Add carrot and celery. Cook until soft and sweet, about 5 minutes.

Now everything goes in: tomato paste, crushed tomatoes, stock, red wine, thyme, bay leaves.
Stir well. Nestle the lamb shanks back into the pot. They should just fit.

Bring it to a gentle simmer, then cover and slide into the oven for 2 hours.

Take the lid off. Cook another 30 minutes uncovered so it thickens slightly and the tops colour a bit.

Pull the shanks out carefully and cover to keep warm.
Fish out the bay leaves and thyme stems. Press the sauce through a sieve into a clean bowl — really mash down the veg to get all that flavour out.

Back into the pan goes the sauce. If it’s a bit thin, simmer it on the hob for a few minutes until glossy and rich.

Taste. Season. Spoon it over the lamb when ready to serve.

Common Mistakes and How to Dodge Them

Shanks too crowded?
Use a big enough pot so they braise evenly.

Rushing the browning?
Give them time. Colour = flavour.

Thin sauce at the end?
Simmer it down uncovered until thick enough to coat a spoon.

Storage and Reheating

Fridge:
Keeps for 3–4 days, tightly sealed.

Freezer:
Freezes beautifully up to 3 months.

Reheating Tips

Oven:
Dish, splash of broth, foil on, 325°F for 25–30 mins.

Microwave:
Damp paper towel, medium power, 2 minutes. Stir if you can.

Air fryer:
Not ideal — dries it out. Use only if you crisp the edges intentionally.

FAQs

Can I use dried thyme?
Yeah — about 2 tsp is plenty.

What if my shanks don’t brown properly?
Pan probably wasn’t hot enough. Do them in batches, don’t crowd.

Can I use fresh tomatoes instead of canned?
Sure — just blend or dice them fine and adjust liquid if needed.

Do I have to strain the sauce?
No — but it gives you a silkier finish. Worth it.

Nutrition Facts (Per Serving)

• Calories: 624 kcal
• Carbs: 31g
• Protein: 42g
• Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 117mg
• Sodium: 1260mg
• Potassium: 1590mg
• Fibre: 6g
• Sugar: 16g
• Iron: 7mg

More Delia Smith Recipe:

• Delia Smith Gammon In Cider
• Delia Smith Vegetarian Goulash
• Delia Smith Beef Wellington