Lamb Shanks Slow Cooked

Lamb Shanks Kids Dinner


Lamb Shanks Slow Cooked are a great way to feed the entire family, the lamb shanks are cooked for nearly 3 hours, they are deliciously tender making them perfect for babies as well as adults.

Make sure you dedicate the time to slow cooking the lamb shanks, it will pay off when you serve it and the lamb literally falls off the bone. I often serve this on brown rice mixed with quinoa, polenta or cous cows works well.


Lamb Shanks Slow Cooked


2 tablespoons of olive oil

4 large lamb shanks

2 onions roughly chopped

2 cloves of garlic crushed

1 teaspoon of sweet paprika (optional)

1 cup red wine

½ cup water

400 gram tin tomatoes

2 springs rosemary

Salt and pepper to taste

3 carrots diced

200 grams of mushrooms cut in quarters

2 sticks celery diced



Preheat the oven to 160C°.

Heat the oil in a large ovenproof casserole dish over medium heat and brown the shanks on all sides. Remove and set aside.

Add the onions to the pan and cook until soft. Add the garlic, and smoked paprika and cook for 2 minutes. Add the wine and water and cook until reduced by half, then the tinned tomatoes and their juice, and rosemary. Bring to the boil and simmer, uncovered, for 10 minutes.

Return the shanks to the pot and submerge in the liquid. Season to taste. Cover tightly and transfer to the oven for 90 minutes.

Remove the pot from the oven, turn the shanks and add the carrots, celery and mushrooms. Return to the oven for another hour or until the meat is very tender.

Serve on a bed of mash potato, polenta or rice.


Slow Roast Lamb Shanks

I turned the left over’s into another meal by taking all the meat off the bone and keeping the juices, I cooked some small shell shape pasta or risoni and combined it. Again, another perfect meal for everyone.


The Australian Lamb Shanks were purchased from mmmm butcher



E x

Elissa profile

Share this:Share on FacebookPin on PinterestEmail to someone

SIMPLE FRESH COOKING About UsEveryday MealsKidsFor BeginnersWhere To BuyContact Us

© 2014 Two Expat Cooks All Rights Reserved