Red wine and rosemary braised lamb shanks - Recipes - Slimming World

Red wine and rosemary braised lamb shanks

Red wine and rosemary braised lamb shanks
  • Serves: 4
  • Cook time: Ready in 3 hours 15 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:

Enjoy a gastro-pub style dinner at home for a fraction of the Syns.


For the lamb shank:

  • 4 large carrots, peeled and cut into 3cm cubes
  • 10 celery stalks, cut into 2cm cubes
  • 2 large onions, roughly chopped
  • 6 garlic cloves, finely chopped
  • 4 lamb shanks, all visible fat removed
  • 500g passata
  • 4 tbsp tomato purée
  • 100ml red wine
  • 2 sprigs of fresh rosemary, chopped, plus extra to garnish
  • 500ml chicken stock

For the mash:

  • 700g floury potatoes, such as Maris Piper, peeled and roughly chopped
  • 100ml boiling vegetable stock
  • Salt and freshly ground black pepper


  1. Preheat your oven to 160°C/140°C fan/gas 3. Put the carrots, celery, onions and garlic in a medium, deep, heavy-based, flameproof casserole dish. Add the lamb shanks; they should fit snugly.
  2. Mix the passata, tomato purée and red wine and pour into the casserole dish. Add the chopped rosemary and enough of the chicken stock to almost cover the lamb. Bring to the boil, cover and bake for 2-2½ hours, or until the lamb is tender – the meat should almost fall away
    from the bone.
  3. Transfer the lamb and the vegetables to a heatproof bowl, cover and keep warm. Over a medium-high heat, reduce the cooking liquid for 25 minutes, or until thickened to form a sauce.
  4. Meanwhile, boil the potatoes for 15-20 minutes, or until tender. Drain, return to the pan, mash with the vegetable stock and season.
  5. Divide the lamb shanks, veg and mash between 4 shallow bowls and spoon over the hot sauce. Season, garnish with the rosemary sprigs and serve.

Tip: Why not make it in the slow cooker! Put the lamb in the slow cooker pot and tuck the carrots, celery, onions, garlic and rosemary around it. Put 350g passata, 3tbsp tomato purée, the red wine and 350ml chicken stock in a pan and bring to the boil. Pour over the lamb, press the veg beneath the stock, cover and cook on High for 5-7 hours. Pour the sauce into a pan and reduce as in step 3.

**Casserole is suitable for freezing**

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