Lamb shanks with mashed potatoes, parsnips, gravy and wine;Lamb

Recipe: Slow Braised Lamb Shanks

08 Apr 2015

A hearty main packed with comfort factor


1 large brown onion, chopped

2 large carrots, chopped into 1½ cm chunks

2 celery stalks, chopped into 1½ cm chunks (reserve the leaves – you’ll add them later)

1½kg lamb shanks 

2 garlic cloves, crushed

400g can chopped tomatoes

½ cup beef bone broth (or use beef stock or one cup of water with some stock powder)

A dash of apple cider vinegar or extra stock

1 tbsp tomato purée

1 bay leaf

A few sprigs of thyme or a good dash of dried thyme 

½ tsp sugar 

1 tsp cinnamon powder

Celery leaves


3 tsp chopped preserved lemon, or finely grated lemon rind


1 Place the onions, carrots and celery in a slow-cooker (capable of holding around 4½ litres). 

2 Arrange the shanks on top.

3 Add the remaining ingredients and stir gently to combine. 

4 Put the lid on, then cook for four hours on high or eight hours on low.

5 In the final 20 minutes, add the cinnamon powder and celery leaves. 

6 Garnish with the chopped preserved lemon or grated lemon rind and serve.