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Recipe: Cranberry Lamb Shanks

With tender, fall off the bone meat, lamb shanks are hard to beat. And this recipe is by far my favourite way to enjoy lamb shanks… Yum!
(Serves 3 – 4.)


  • 6 pasture fed lamb shanks
  • 1 tbsp olive oil
  • 20g butter
  • 2 tbsps plain flour
  • 1.5 cups chicken stock
  • 1 cup red wine
  • 275g jar cranberry sauce
  • 1/4 cup fresh rosemary sprigs


  • Preheat oven to 200°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
  • Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
  • Cover dish, transfer to oven and bake for 1 hour. Remove lid and bake for a further 30
  • minutes or until shanks are tender.

TIP: Serve with mashed potato and greens.


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