James Martin lamb shanks are slow cooked until beautifully tender, with meat that pulls away from the bone and a rich, deeply flavoured gravy. This is a classic, comforting dish with a soft, melting texture and bold savoury notes from herbs, wine, and vegetables. Despite its impressive result, the recipe is straightforward and forgiving, making it suitable for confident beginners. Total time is around 2 hours 45 minutes, most of which is gentle oven cooking.
Ingredients
For the lamb shanks
- 4 lamb shanks
- 2 tbsp olive oil
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 4 garlic cloves, peeled and crushed
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 250ml red wine
- 500ml lamb stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make James Martin Lamb Shanks
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly and the sauce reduces gently.
- Brown the lamb: Season the lamb shanks generously with salt and black pepper. Heat the olive oil in a large, ovenproof casserole dish over medium heat. Brown the lamb shanks on all sides until well coloured, then remove and set aside.
- Cook the vegetables: Add the onions, carrots, and celery to the same dish. Cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 1 minute.
- Build the sauce: Stir in the flour and tomato purée, cooking for 1 to 2 minutes to remove the raw flour taste. Pour in the red wine and let it bubble for 2 minutes, scraping up any bits from the base of the dish.
- Add stock and herbs: Gradually add the lamb stock, stirring until smooth. Return the lamb shanks to the dish and add the rosemary and bay leaves. The liquid should come about halfway up the shanks.
- Slow cook: Cover the casserole with a tight fitting lid and transfer to the oven. Cook for 2 to 2½ hours, turning the shanks halfway through, until the meat is very tender.
- Finish and serve: Remove the lid for the final 15 minutes if you want a thicker sauce. Taste and adjust seasoning before serving.
Tips
How do I stop lamb shanks from drying out?
Make sure the casserole is tightly covered for most of the cooking time and that there is enough liquid in the dish.
Can I make this without wine?
Yes, replace the wine with extra stock and add a splash of balsamic vinegar for depth.
Why are my lamb shanks still tough?
Lamb shanks need time. If they are not tender, return them to the oven for another 20 to 30 minutes.
Serving Suggestions
- Creamy mashed potatoes
- Buttery mashed swede or parsnip
- Steamed green beans or broccoli
- Crusty bread to soak up the sauce
Storage
Room temperature
Do not leave cooked lamb shanks at room temperature for more than 2 hours.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.
Freezing
Freeze fully cooled lamb shanks with sauce for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 12 g
- Protein: 42 g
- Fat: 32 g
- Saturated fat: 12 g
- Sodium: 480 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I cook lamb shanks in advance?
Yes, this dish actually tastes better the next day. Cool completely, refrigerate, and reheat gently before serving.
What cut of lamb works best for slow cooking?
Lamb shanks are ideal because the connective tissue breaks down and becomes tender during long cooking.
Can I make this in a slow cooker?
Yes, brown everything first, then cook on low for 7 to 8 hours.
Do lamb shanks need to be fully submerged?
No, the liquid should come halfway up the shanks and steam gently during cooking.
James Martin Lamb Shanks
Course: MainCuisine: BritishDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesSlow cooked James Martin lamb shanks with red wine, herbs, and vegetables, finished in a rich savoury gravy.
Ingredients
4 lamb shanks
2 tbsp olive oil
2 onions, chopped
2 carrots, chopped
2 celery sticks, chopped
4 garlic cloves, crushed
2 tbsp plain flour
2 tbsp tomato purée
250ml red wine
500ml lamb stock
2 sprigs rosemary
2 bay leaves
Salt
Black pepper
Directions
- Preheat oven to 160°C or 140°C fan.
- Season and brown the lamb shanks in olive oil.
- Cook onions, carrots, celery, and garlic until softened.
- Stir in flour and tomato purée, then add red wine.
- Add stock, herbs, and return lamb to the dish.
- Cover and cook in the oven for 2 to 2½ hours.
- Uncover for final 15 minutes if needed and serve hot.
Notes
- Cook until the meat is very tender.
- Rest briefly before serving.
- Freezes well for later meals.
