Sarah’s Famous Lamb Shanks


Sarah’s Famous Lamb Shanks

Prep Time20 minutes
Cook Time3 hours
Course: Main Course
Servings: 4 people


  • 2 Lamb shanks per person
  • 1 Red capsicum Chopped in small pieces
  • 1 Yellow capsicum Chopped in small pieces
  • 3 Celery sticks Chopped in small pieces
  • 3 Garlic cloves Cut finely
  • 1 bottle Delicious red wine I use Shiraz/Merlot
  • 1 tbsp Cumin
  • 1 tbsp Coriander seeds Crushed
  • Red chillies To your liking. Chopped finely
  • 400 g Tinned Tomatoes
  • 3 tbsp Honey


  • Preheat oven (fan forced) to 150oC.
  • Season the shanks with salt & pepper.
  • Heat oil in a casserole dish and when hot brown the shanks.
  • Remove shanks, add all vegies to dish and sweat off for 10 minutes until vegies are a little soft.
  • Pour the marinade of wine, tomatoes & honey into a large bowl and stir.
  • Scatter the ground spices over the vegies, pour the marinade into the casserole dish & stir all ingredients together.
  • Add the lamb shanks to the casserole dish and bring to the boil.
  • Cover the dish with a lid and place the dish in the oven.
  • Turn the shanks half way through the cooking.
  • When the shanks are ready, the meat will fall away from the bone.
  • Serve the shanks on a bed of creamy mashed potato and pour some of the sauce over the shanks.
  • The left over sauce is perfect to add spag bol, mince or to just have on toast. So don’t throw it away –just freeze it for another day.
  • Sit down, have a glass of wine and enjoy the compliments you will receive as these will be the best cooked shanks in the world. Enjoy!