Slow cooked Cumbrian saltmarsh lamb shank

    3 hours 10 min

    Saltmarsh lamb from the Holker Estate in Cumbria is naturally reared on the salt marshes and grazes on the local heather – the sweetness from the heather and saltiness from the water imparts delicious flavour to the meat.

    14 people made this

    Serves: 4 

    • oil as needed
    • 4 lamb shanks
    • 1 leek, chopped
    • 4 celery sticks, roughly chopped
    • 2 carrots, not peeled, chopped
    • 2 onions, not peeled, chopped
    • 1 garlic bulb, peeled and separated
    • 1 bay leaf
    • 1 tablespoon dried thyme
    • 1 tablespoon dried rosemary
    • 2 tablespoons red currant jelly
    • 150ml port
    • 750ml chicken stock

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Preheat the oven to 150 C / Gas 2.
    2. Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dish.
    3. Add the roughly chopped vegetables and cook for 2 minutes.
    4. Add the herbs and put the lamb back in the dish, on top of the vegetables.
    5. Add red currant jelly, port and stock. Put the lid on.
    6. Bake in the preheated oven for at least 2 1/2 hours, but I like to do another hour on top.
    7. Serve the lamb shank with mash potato and vegetables.

    Serving suggestion

    Goes well with Jacob's Creek Reserve Cabernet Sauvignon.

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    Reviews in English (2)


    Really simple and very tasty. Modified it a little as I am doing Slimming World so i used Frylight spray rather than olive oil, I omitted the red currant jelly and I reduced the amount of port but it was still lovely and rich and the veg were beautiful and the garlic added a lovely sweetness to the dish. It went down well with the husband so I will definitely make this again.  -  29 Dec 2012


    Delicious recipe. I substituted cranberry sauce for the redcurrant jelly as I didn't have any and it tasted yummy.  -  04 Oct 2012