Steph’s Slow Cooked Lamb Shanks in Red Wine Gravy

There’s something proper special about a lamb shank. It’s one of those cuts that doesn’t shout for attention on the counter, but give it a bit of time and care and it’ll reward you tenfold. Taken from the lower leg, it’s a hardworking cut - full of flavour, rich in connective tissue, and ideal for slow cooking. When you cook it low and slow, all that breaks down into beautifully tender meat that just falls away from the bone, while the marrow melts into the sauce and gives you that deep, comforting richness you can’t fake.

This is one of my go-to dishes when you want something hearty, warming, and a bit impressive without being fussy. Proper Yorkshire comfort food, just with a bit of a twist.

Ingredients (Serves 4)

• 4 lamb shanks (around 400-500g each)

• Salt and freshly ground black pepper

• 2–3 tbsp olive oil

• 1 large white or brown onion, finely chopped

• 3 garlic cloves, minced

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 650ml red wine (nothing fancy but full bodied & something you’d happily drink)

• 2 x 400g tin chopped tomatoes

• 2 tbsp tomato purée

• 500ml chicken stock

• 4–5 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

Method

1. Get your colour on the lamb
    Season the shanks well with salt and pepper. Heat a good splash of oil in a heavy casserole dish and brown them all over. Don’t rush this bit - that colour is where your flavour starts. (If you are cooking for 4 you may need to use 2 casserole dishes or larger oven-suitable dish to fit them in. )

2. Build your base
   Take the lamb out and set aside. In the same pan, soften the onion and garlic, then add the carrot and celery. Let everything cook down for 5–10 minutes until it’s softened and smelling spot on.

3. Bring it together
   Pour in the red wine and let it bubble for a few minutes to cook off the harshness. Stir in the tomatoes, tomato purée, stock, thyme and bay leaves.

4. Slow cook to perfection
   Nestle the lamb shanks back into the pan so they’re mostly covered. Bring to a gentle simmer, pop a lid on, and cook in the oven at 160°C (fan) / 180°C (conventional) for around 2.5 to 3 hours.

5. Finish the gravy
   Once the lamb is soft and nearly falling off the bone, take it out and keep warm. Let the sauce bubble away on the hob to thicken slightly until it’s rich and glossy.

To Serve

Pile onto a big helping of creamy mash (you can’t beat it), spoon over plenty of that rich red wine gravy, and maybe add some greens on the side if you’re feeling virtuous. We like some simple blanched kale with ours and / or some honey roast carrots. Yum! 

Steph's Tip

This is even better the next day. Let it cool, stick it in the fridge overnight, and reheat gently -  the flavour deepens and the gravy thickens beautifully. Perfect for getting ahead if you’ve got people coming round.

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