Slow Cooked Lamb Shanks.

Serves 6.


  • 6 lamb shanks.
  • Plain flour for dusting.
  • Sea salt and freshly ground black pepper.
  • 2 tablespoons olive oil.
  • 4 red onions, finely sliced.
  • A handful of chopped rosemary.
  • 4 cloves of garlic, chopped.
  • 175 ml (6fl oz) balsamic vinegar.
  • 300 ml (10fl oz) marsala or red wine.


  1. Pre heat oven to 150C/300F/gas mark 2 (Aga simmering oven), or you can cook it on the hob.
  2. Dust the shanks in the flour seasoned with salt and pepper.
  3. In the casserole, or a heavy frying pan, heat the oil and brown the shanks on all sides then remove.
  4. Lower the heat, add the onions and cook for about 10 minutes until soft and light brown.
  5. Add the rosemary and garlic and cook for another couple of minutes.
  6. Raise the heat, add the balsamic vinegar and marsala and reduce for a couple of minutes.
  7. Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid.
  8. Cook in the oven for about 2-½ hours, or alternatively on a low heat on the hob.
  9. Check shanks from time to time, basting with the juices. If the casserole looks too dry, add more marsala.

Good cooked in a heavy casserole with a lid.

Serve whole with the oniony juices. Great served with mashed potatoes on a cold winter’s day. Top tip from a customer who has used the recipe – “We cooked it the night before so it could be reheated and excess fat removed. Very tasty, thanks.”