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Leave-in-the-oven lamb shanks recipe

Leave-in-the-oven lamb shanks recipe

72 ratings

The perfect Sunday lamb recipe, this family favourite is definitely worth the 3-hour wait. See method

  • Serves 4
  • 10mins to prepare and 180mins to cook
  • 1333 calories / serving


  • olive oil
  • 4 lamb shanks
  • 2 large onions
  • 1 celery stick
  • 4 cloves of garlic
  • 450g (14 1/2oz) carrots
  • a handful of fresh rosemary leaves
  • 400ml vegetable stock
  • 800g (28oz) tinned chopped tomatoes
  • 2 star anise
  • 2 tbsp runny honey
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    78g 111%
  • Saturates

    33g 165%
  • Sugars

    36g 40%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 40.9g Protein 119g Fibre 8g


  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Heat a splash of olive oil in a large casserole dish over a medium heat and brown the lamb shanks in batches. Remove and put to one side.
  2. Fry the onions and celery in the casserole dish before adding the garlic, carrots and rosemary. Fry for about 5 minutes.
  3. Add the stock, tinned tomatoes, star anise and seasoning. Bring to the boil and put the lamb shanks back in, with the bones sticking out the liquid. Trickle the honey over the exposed meat and bone, cover and place in the oven for 3 hours. Serve immediately.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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