Lamb shanks with thyme and rosemary

Lamb shanks with thyme and rosemary

Ingredients (serves 4):

  • 4-6 lamb shanks, trimmed
  • Flour, for dusting
  • Salt and cracked black pepper
  • 1 large carrot, coarsely chopped
  • 1 large celery stick, coarsely chopped
  • 6 pickling onions, peeled and halved
  • 400g can crushed tomatoes
  • 3 cups (750ml) beef stock
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 150g baby spinach leaves



  1. Dust the lamb shanks in the flour, salt and pepper, and shake off excess.
  2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned.
  3. Reduce heat to low and return all the lamb shanks to the pan. Add the carrot, celery and onion and cook for 3-4 minutes.
  4. Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.
  5. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.
  6. Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted.
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