Slow roast lamb shanks

Meals like this have been somewhat forgotten in recent years and replaced with trendy options that look sexy but in truth dont pack much of a punch when it comes to nutrition and satiety. Utilising this method of cooking is great for retaining nutrients that can sometimes be lost when working at higher temps and also makes everything extremely easy to digest so great for anyone experiencing gut issues.

Serves: 4

Prep time: 20 mins

Cook time: 5 hours




- 4 lamb shanks

- 2 tbsp olive oil

- 1 onion, finely chopped

- 2 tbsp tomato purée

- 250ml light red wine (such as pinot noir)

- 2 tbsp plain flour

- 500ml bone broth (chicken or lamb)

- 2 carrots, chopped

- 2 garlic cloves, peeled

- 2 bay leaves

- 2 thyme sprigs

- Handful of parsley, roughly chopped



- Preheat your oven to 125C, get all your ingredients out and ready. 


- Place a large oven proof dish (which has a lid) over a medium heat and add a good glug of olive oil. Brown the lamb shanks all over, you may need to do this in batches depending on how much your cooking and the size of you pot.


- Once the shanks are browned set to one side, add a little more oil to your pan and add the onions. Fry gently until they turn translucent, then stir in the tomato puree and flour and cook for a minute stirring constanly to prevent any sticking.


- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce. Pour in the stock, add the carrots garlic, bay leaves, thyme and parsley stalks, bring to the boil then remove from the heat.


- Put the lid on and place in the oven and cook for 5 hours. Turn the shanks over at some point during the cooking, and baste them using the sauce. 


- When they are done, take the lid off and allow to cool for 5 mins. Use a fork to shred the meat off the bone, and serve with mash or a jacket potato.