There’s something a bit magical about lamb shanks. You don’t need to fuss too much — just let them do their thing in the oven for a couple of hours while your house slowly fills with this deep, herby, tomatoey aroma. It’s the kind of smell that makes people walk into your kitchen and say, “What are you making?!”
I like doing these on a lazy Sunday, when I’ve got time to pop the lid off and give things a stir while sipping a glass of whatever red wine I’ve just used in the sauce. By the time dinner rolls around, the meat’s buttery-soft and the sauce is glossy and full of flavour. Pure comfort — and surprisingly easy.
Why You’ll Love It
- Fall-off-the-bone tender — no knives needed here.
- Hearty and rich, thanks to wine, stock, and a touch of tomato.
- One-pot magic — less washing up, more wine sipping.
- Tastes even better the next day (if there’s any left).
- Perfect for dinner parties or a solo treat — just scale it up or down.
- Fills the house with the best smell while it cooks.
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 4–6 lamb shanks, trimmed
- 1 large white onion, diced
- 6 garlic cloves, minced
- 2 large carrots, sliced into thick rounds
- ¼ cup flour
- 2 cups beef stock
- 1½ cups red wine (Merlot, Pinot Noir — or more stock if you’d rather)
- 400g passata (or good-quality tomato purée)
- 2 tbsp tomato paste
- 2 beef bouillon cubes, crushed
- 1 tsp chopped fresh rosemary
- 2 tbsp fresh parsley, chopped (save half for garnish)
- 2 bay leaves
- Salt & pepper, to taste
How to Make It
Get the dry bits sorted
Pat the lamb shanks dry with kitchen paper. Give them a generous sprinkle of salt and pepper.
Sort the wet
Heat 1 tbsp of oil in a big, heavy-bottomed pot or Dutch oven. Brown the shanks in batches — you want a good sear, not a steam bath. Set them aside on a plate.
Make the base
In the same pan, add the rest of the oil. Throw in the onion and carrot. Let them soften for about 5 minutes, then add the garlic. Cook for a minute more — until everything smells amazing.
Shape your sauce
Toss the lamb shanks back into the pot and dust them with the flour. Stir gently to coat, then let that flour cook off a bit — 4 or 5 minutes should do. Pour in the wine, scrape the bottom of the pot with a spoon, then add the passata, tomato paste, stock, herbs, bouillon, and bay leaves.
Wrap and steam
Pop the lid on and slide the pot into a 175°C (350°F) oven. Let it bubble away for 2½ hours, low and slow. The meat should be melt-in-your-mouth tender when it’s done.
Cool and unwrap
Once it’s out of the oven, gently remove the shanks to a plate and tent with foil. Fish out the bay leaves from the sauce — no one wants to chew on those.
Finish it off
Set the pot over medium heat on the hob. Let the sauce simmer until it thickens slightly — enough to cling to the back of a spoon. If it’s too thick, splash in a bit of stock. Taste and adjust the seasoning, then spoon that glossy goodness over the lamb.
Common Mistakes and How to Dodge Them
Shanks didn’t brown properly?
You probably crowded the pan. Do them in batches — you want caramelisation, not steamed meat.
Sauce too watery?
Simmer it uncovered on the stove after baking. Ten minutes usually does the trick.
Too salty?
Bouillon cubes + reduced stock = sneaky salt overload. Taste before seasoning!
Tough meat?
It likely didn’t cook long enough. Low and slow is non-negotiable here.
Wine too strong?
Next time, let it simmer for a minute or two before adding stock, or use less.
Storage and Reheating
Fridge:
Cool leftovers, then store in a sealed container for up to 3 days.
Freezer:
Shanks and sauce freeze beautifully. Wrap well and freeze for up to 3 months.
Microwave:
Place in a covered dish and heat on medium for 3–5 mins, stirring halfway through.
Oven:
Best for reheating! 180°C (350°F), covered in foil, for 20 mins until piping hot.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. In fact, it tastes even better the next day once the flavours settle.
What wine works best?
A dry red with body — Merlot, Chianti, Shiraz — but if you don’t drink, just use extra stock.
Can I use lamb shoulder instead?
Yep! It won’t have the same bone-in presentation, but it’ll still be tender and lush.
How do I make the sauce thicker?
Simmer it uncovered after cooking, or add a splash of cornstarch slurry at the end.
Do I have to use tomato?
It adds richness, but you can leave it out and increase the wine and stock for a different take.
Nutrition Facts (Per Serving)
- Calories: 254
- Fat: 7g
- Carbs: 27g
- Protein: 6g
- Sodium: 368mg
- Sugar: 9g
More Delia Smith Recipe:
Delia Smith Vegetarian Goulash
Description
Description: Slow-cooked lamb shanks in a rich tomato and red wine sauce — the kind of dish that practically hugs you.
Ingredients
Instructions
- Preheat oven to 175°C (350°F). Pat lamb shanks dry and season well.
- Heat oil in a large pot, sear lamb on all sides, then set aside.
- Sauté onions and carrots until softened, add garlic and cook for 1 more minute.
- Return lamb to pot, sprinkle in flour, and stir to coat.
- Pour in wine, stock, passata, tomato paste, herbs, and bouillon. Stir.
- Cover and bake for 2½ hours, until meat is very tender.
- Remove lamb, reduce sauce on stovetop if needed, then serve spooned over the shanks.
Notes
- Don’t skip the browning step — it adds loads of flavor.
- For thicker sauce, reduce it on the stovetop after baking.
- Wine not your thing? Use extra stock and a splash of balsamic.
- Leftovers make a killer ragu for pasta the next day.