BRAISED LAMB SHANKS

Perfectly tender lamb shanks slow-roasted in a rich herb and garlic broth with golden potatoes and sweet carrots — simple, comforting and deeply flavourful.

Ingredients

Serves 2

• 2 lamb shanks
• 1½ tbsp olive oil
• 1 small brown onion, sliced
• 3 garlic cloves, minced
• 4-5 carrots, cut into chunks
• 4–6 potatoes, cut into large pieces
• 1 tbsp tomato paste
• 1½ cups chicken stock
• ½ cup water
• 1½ tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and cracked black pepper
• Fresh parsley, to serve

Method

1. Prepare the lamb

Preheat oven to 160°C fan-forced (180°C conventional).

Season lamb shanks generously with salt and pepper.

Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Sear lamb shanks for 3–4 minutes per side until browned. Remove and set aside.

2. Build the sauce

In the same pot, cook onion until softened. Add garlic and tomato paste and cook for 1 minute until fragrant.

Pour in chicken stock and water, then stir in rosemary, thyme and smoked paprika.

3. Slow roast

Return lamb shanks to the pot. Add carrots and potatoes around the lamb.

Cover tightly with a lid or foil and roast for 2½–3 hours, until the lamb is tender and falling off the bone.

4. Finish

Remove the lid for the last 20 minutes to allow the vegetables to caramelise slightly and the sauce to reduce.

Scatter with fresh parsley and serve warm with crusty bread or creamy mash.

Optional Additions

For even deeper flavour, you can add:

• 1 tbsp balsamic vinegar
• A few sprigs of fresh rosemary
• A small knob of butter stirred into the sauce before serving