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  • Writer's pictureAshleigh Fynn

Lamb Shank

This year, Phil and I, spent our first Easter together with just the two of us. Lamb has always been the centre piece of any Easter Sunday lunch so Phil decided to recreate my traditional lamb lunch into something new and special for both of us to remember. We served this very rich lamb shank with a creamy carrot puree, roasted parmesan Brussel sprouts, smashed roasted potatoes and fresh and zingy mint oil.


  • 1 yellow onion, diced

  • 2 medium carrots, diced

  • 2 celery sticks, diced

  • 4 cloves of garlic, minced

  • 1 bouquet of rosemary and thyme

  • 2 Tbsp of tomato paste

  • 750 ml red wine (we used merlot)

  • 1 tin tomatoes

  • 2 lamb shanks

  • 500ml – 1 litre beef/lamb stock

  • Salt and pepper

  • 2 Tbsp of olive oil


  1. Add oil to a large pot and place on medium heat. Season the shanks generously with salt and pepper and brown on all sides. Remove from the pot and set aside.

  2. In the same pot fry the onions, carrots, and celery for about 5 minutes. Once the vegetables are getting some color add the garlic and herbs and let fry until fragrant.

  3. Add the tomato paste into the center of the pot and let cook for 1-2 minutes then stir into the vegetable mix.

  4. Deglaze with the red wine and add the tin tomatoes. Lastly, add the shanks and add enough stock to completely submerge the shanks. Place in a 180 degrees Celsius preheated oven for 3 hours.

  5. You will know it’s ready when the meat pulls from the bone easy and is tender.

  6. Serve with mash and vegetables

*Cooking tip: remove some of the sauce and reduce in a separate pan to get a thick gravy.

Happy cooking


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