This James Martin Lamb Shanks recipe is one of those dishes that feels fancy enough for a dinner party, but hearty enough for a rainy weekend. The lamb gets its richness from a red wine and beef stock braise, and then it’s paired with these creamy, rosemary-infused butter beans that honestly might steal the show.
I’ve made this for Easter, a random Tuesday, and once on a cold December night when I just needed something warming. Every time? Not a scrap left on the plate.
The best bit? It does most of the work for you. You sear, pour, and wait. And the smell while it cooks? Outrageous.
Why You’ll Love It
- Lamb that literally falls off the bone after a 3-hour braise
- The sauce is rich, velvety, and deeply savoury
- Creamy butter beans that soak up all that flavour
- No tricky techniques — just classic comfort done right
- Feels posh, tastes rustic — the perfect combo
Ingredients
For the lamb:
- 50ml olive oil
- 50g butter
- 6 lamb shanks
- 2 onions, peeled and diced
- 4 garlic cloves, sliced
- 1 bay leaf
- 750ml red wine
- 400ml beef stock
- 2 tbsp tomato purée
- 1 tsp sherry vinegar
- Salt and pepper, to taste
For the beans:
- 600g butter beans (cooked or canned, drained)
- 25g butter
- Few sprigs rosemary
- 1 onion, diced
- 3 garlic cloves, crushed
- 300ml double cream
- 1 small bunch parsley, chopped
- Salt and pepper, to taste
How to Make James Martin Lamb Shanks
Step 1:
In a large heavy-based pan, heat the oil and butter. Brown the lamb shanks on all sides — take your time with this bit, it adds serious flavour.
Step 2:
Once browned, remove the shanks and add the diced onion and sliced garlic to the same pan. Soften them for a few minutes.
Step 3:
Return the lamb to the pan and add the bay leaf, red wine, beef stock, and tomato purée. Season well.
Step 4:
Bring everything to a simmer, then cover tightly. Either simmer gently on the stove for 3 hours, or transfer to a 150°C (300°F) oven for the same time. The meat should be tender and falling off the bone.
Step 5:
When cooked, transfer the shanks to a warm plate. Reduce the cooking liquid by half over high heat, then stir in the sherry vinegar.
Step 6:
Meanwhile, make the beans: In a pan, melt the butter and soften the onion and garlic. Add rosemary, then stir in the butter beans and cream. Simmer gently for 5 minutes until thick and glossy. Finish with salt, pepper, and parsley.
Step 7:
Serve the lamb over a spoonful of creamy beans, drizzle generously with the red wine sauce, and bask in your own brilliance.
Common Mistakes and How to Dodge Them
Why are my lamb shanks tough?
They probably didn’t cook long enough. This cut needs time to break down — three hours minimum.
Why is the sauce watery?
You didn’t reduce it enough. After cooking, boil it down until it’s thick and rich. It should coat the back of a spoon.
Why do the beans taste bland?
Under-seasoning is the usual suspect. Add salt, taste, then add more if needed. The cream can mute flavours, so go bold.
My lamb is tender but dry — what happened?
Too little braising liquid or the pot wasn’t sealed well. Always keep the lamb partly submerged in liquid, and lid on tight.
Storage and Reheating
Fridge:
Store lamb and beans in separate sealed containers for up to 4 days.
Freezer:
Freeze cooked shanks (with sauce) for up to 3 months. Beans can be frozen too but may need a little cream added when reheating.
To Reheat:
- Oven: 180°C (350°F), covered, for 15–20 minutes
- Stove: Simmer gently until warmed through
- Microwave: High for 2–3 minutes, stirring once or twice
What Goes Well With Lamb Shanks?
- Creamy mashed potatoes or polenta
- Crusty sourdough or flatbreads to mop up the sauce
- Garlicky greens or French beans with lemon
- A glass of red wine (because obviously)
Frequently Asked Questions
Q: Why do lamb shanks take so long to cook?
A: They’re full of connective tissue that needs slow cooking to break down. It’s worth the wait.
Q: Can I use a slow cooker?
A: Yes! Sear everything first, then cook on low for 8 hours. Perfect for lazy Sundays.
Q: Can I skip the wine?
A: You can use more stock if needed, but the wine adds richness and depth that’s hard to match.
Q: Are butter beans necessary?
A: Nope — mash, lentils, or even orzo would work. But they are brilliant here.
Nutrition Facts (Per Serving – Approx.)
- Calories: 207 kcal
- Total Fat: 11g
- Saturated Fat: 4.8g
- Cholesterol: 90mg
- Sodium: 61mg
- Potassium: 218mg
- Carbohydrates: 0g
- Sugar: 0g
- Protein: 24g
Try More James Martin Recipes:
James Martin Lamb Shanks
Description
James Martin’s Lamb Shanks are slow-cooked in red wine and beef stock until fall-apart tender, served over buttery rosemary-infused beans for the ultimate comforting main.
Ingredients
Lamb:
Beans:
Instructions
- Brown lamb shanks in olive oil and butter. Set aside.
- In the same pot, soften onions and garlic.
- Add lamb back in, plus wine, stock, purée, bay leaf, salt, and pepper.
- Simmer covered for 3 hours (stove or 150°C oven).
- Remove lamb, reduce liquid by half, stir in vinegar.
- For beans: cook onion and garlic in butter, add rosemary, cream, and beans. Simmer 5 minutes. Finish with parsley, salt, and pepper.
- Serve lamb with creamy beans and spoon over the reduced sauce.
Notes
- Make sure to brown the lamb deeply — don’t rush it.
- Keep the pot covered tightly during braising.
- Beans are flexible — add spinach or swap in another white bean if needed.