Lamb Shanks

Tender lamb served with creamy mashed potatoes, peas and gravy.

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20 mins
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120 mins
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  1. Preheat oven to 175°C. Heat olive oil in a large oven-safe pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

  2. Place lamb shanks into the pot and pour in wine and beef stock. Bring to a boil then season with oregano, bay leaves, salt and pepper.

  3. Cover the pot with lid and transfer to preheated oven. Bake for 2 hours or until lamb shanks are cooked through and tender.

  4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender (15 to 20 minutes).

  5. Heat butter in a small saucepan over medium heat. Add milk to the pan and stir until combined. Pour cream sauce into cooked potatoes and mash until combined. Season with salt and pepper.

  6. Bring a pot of salted water to a boil and cook peas according to package instructions.

  7. To serve, divide mashed potatoes into individual bowls and top with lamb shanks, peas and gravy from the pot. Enjoy! 


  • 4 lamb shanks
  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 3 cloves garlic, minced  
  • 1/4 cup dry red wine
  • 2 cups beef stock 
  • 1 teaspoon dried oregano 
  • 2 bay leaves 
  • Salt and pepper to taste  
  • 2 cups frozen peas
  • For the mashed potatoes: 
  • 1kg potatoes
  • 3 cloves garlic
  • 1 cup milk
  • 2 tablespoons butter
  • salt and pepper to taste
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