Slow cooked lamb shanks with roasted root vegetables recipe

70 ratings

Cooked slowly, this easy lamb shanks recipe makes a great alternative to a Sunday roast or Easter lunch. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour. Serve with mashed potato for a traditional feel, or some simple couscous for a hassle-free side. See method

  • Serves 4
  • 10 mins to prepare and 4 hrs 00 mins to cook
  • 812 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 4 lamb shanks
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 4-5 thyme sprigs
  • 1 chicken stock pot
  • 500ml pomegranate juice
  • 450g Tendersweet or Chantenay carrots, trimmed
  • 300g frozen peas
  • handful mint leaves
  • 3 tbsp pomegranate seeds (optional)

Each serving contains

  • Energy

    3385kj
    812kcal
    41%
  • Fat

    42g 59%
  • Saturates

    20g 98%
  • Sugars

    34g 38%
  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 41.3g Protein 67.6g Fibre 9.5g

Method

  1. Preheat the oven to gas 3, 160°C, fan 140°C. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.
  2. Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 mins until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice. Season to taste and bring to the boil, then cover, transfer to the oven and cook for 2 hrs.
  3. Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots. Return to the oven for a further 1 hr 30 mins or until the shanks are tender and the carrots are cooked through.
  4. Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 mins or until the sauce has slightly thickened and reduced.
  5. Stir in the peas, then return the shanks and carrots to the casserole. Allow to simmer for 3-4 mins until the peas are cooked and the everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (if using).

Freezing and defrosting guidelines

The cooked lamb shanks can be frozen if making ahead. Follow the recipe to the end of step 3. Leave to cool completely then transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place over a medium heat, stirring occasionally until the dish is heated through then continue to reduce the sauce and add the peas as in steps 4 and 5.

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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