Braised Lamb Shank

Prep Time 30 minutes
Cook Time 8 hours
Course Main Course
Servings 4


  • 4 lamb shanks
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 3 tbsp butter divided
  • 1 onion chopped
  • 2 medium carrots peeled & finely chopped
  • 3 cloves garlic crushed
  • 2 tbsp tomato paste
  • 500 ml beef stock
  • 125 ml tomato sauce
  • 2 sprigs rosemary
  • 250 ml red wine dry and bold reds wines, such as Cabernet Sauvignon


  • Season lamb shanks with salt and pepper in the Russell Hobbs DualChef pot, select the SAUTÉ function and heat oil. Add 2 lamb shanks at a time and cook until golden all over, about 7 minutes per side. Remove lamb from the pot and place on a plate.
  • In the pot, melt 30ml butter over medium heat. Add onion and carrots and cook until soft for 4 minutes. Add garlic and cook until aromatic, 1 minute more, then add tomato paste and stir until vegetables are coated.
  • Pour in stock and tomato sauce, then return the lamb shanks into the pot. Add rosemary and bring to a boil. Cover and select SLOW COOK function and cook until lamb shanks are completely tender, 8-12 hours.
  • Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
  • For red wine jus, select SAUTÉ function; over medium heat, add wine and bring to a boil. Reduce heat and let it simmer until thickened for about 10 minutes. Stir in remaining 15ml butter.
  • Serve while warm
  • Chef’s tip: 1. Refrain from using expensive red wine for slow cooking. 2. If you’d prefer to use white wine rather than red, the quantity isn’t limited.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating