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    Braised Lamb Shanks with Mushrooms

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    Braised Lamb Shanks with Mushrooms

    Lamb shanks need very little preparation, but should always be cooked quite slowly, to make them as tender as possible.

    • Preparation time: 10 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 4 Waitrose Lamb Shanks
    • 2 tbsp plain flour, seasoned
    • 1 tbsp olive oil
    • 115g baby onions, peeled
    • 2 garlic cloves, crushed
    • 115g organic chestnut mushrooms, sliced
    • 300ml red wine
    • 300ml lamb stock made from a cube
    • 3 tbsp chopped fresh flat leaf parsley
    • Salt and freshly ground black pepper


    1. Toss the lamb shanks in the seasoned flour and shake off the excess.
    2. Heat the oil in a flameproof casserole and cook the onions for 4-5 minutes, until they start to colour. Add the garlic and mushrooms and fry for a further 3-4 minutes, until golden.
    3. Remove from the pan and set aside. Add the lamb shanks to the pan and cook for 6-7 minutes, turning occasionally until browned all over.
    4. Return the mushrooms and onions to the pan and pour in wine and stock.
    5. Stir well and bring to a simmer. Cover and cook on a low heat for 1 hour until the sauce has thickened and the lamb is cooked through.
    6. Season to taste and stir in the parsley. Serve with creamy mashed potatoes.

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    As an alternative to mashed potatoes, serve the lamb with couscous or rice.


    Average user rating

    4 stars