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Prep Time 10 minutes - Total Time 2 hours 45 minutes - Serves 4

Love me tender, Love me true, I Love Lamb Shanks, do you? I can’t read that line without singing it, Hahaha.

Anyway, I’ve got your Sunday dinner sorted! Forgot about roasting a bird, get yourself down to the butcher’s and pick up some shanks. Braised low and slow will guarantee that you are left with fall off the bone, tender as you like lamb with a beautiful sauce.


  • 4 lamb shanks (If you are getting them from butchers ask them to French trim the shanks).

  • 160g of diced pancetta.

  • 2 onions, finely diced.

  • 2 large carrots, cut into small cubes.

  • A few fresh thyme sprigs, leaves only.

  • 2 tbsp plain flour.

  • 300 ml white wine.

  • 800 ml lamb stock.

  • White pepper.


  1. Get a large ovenproof dish over a high heat with a enough oil to coat the bottom. Season the lamb and brown on all sides. Once browned place to one side.

  2. Into the same dish add the pancetta, onions, carrots, thyme, a nice pinch of white pepper and cook over a medium-low heat till the onions are soft, around 10 minutes. Then add the flour and cook out for 2 minutes.

  3. Next, turn the heat up to high and pour in the wine. You will see it thicken up pretty much straight away. Continue to cook for another couple of minutes.

  4. Now, return the lamb to the dish and pour in the stock. You want enough stock to just cover the lamb, so you may need a little less or a little more stock.

  5. Cover the dish with a lid leaving a slight gap. Pop into a preheated oven set at 160° for 2 hours or till the lamb is super tender, falling off the bone and you have a beautiful sauce. Serve with some creamy buttery mash, your favourite greens and pour lots of that beautiful sauce over the lamb. I like to finish it off with some fresh chives.


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