Braised Lamb Shanks

Braised Lamb Shanks


84 people made this

About this recipe: Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce.

Mrs Savage

Serves: 4 

  • 2 large onions, chopped
  • 4 lamb shanks
  • 500ml dry red wine
  • 250ml balsamic vinegar
  • 75ml olive oil
  • 4 cloves garlic, pressed
  • 2 lemons, quartered
  • 2 (400g) tins chopped tomatoes
  • 1 bunch fresh basil, chopped
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Place the onions in a layer in the bottom of a casserole with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavourful gravy.

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Reviews (4)


Altered ingredient amounts. 1 Tablespoon of salt is far too much. I used only a teaspoon full. - 19 Apr 2010


the taste of the balsamic vinegar completely overshadowed everything else and spoilt it for me - 18 May 2009


I wish I had read the only other 3 reviews before cooking this meal. The lamb shanks were totally overpowered by the balsamic vinegar. In addition to the excessive amount of vinegar, there is too much salt and oil in the recipe. I would definitely not recommend trying this recipe. The only positive is that my insides are now well preserved ! - 01 Feb 2014

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