Piquant Braised Lamb Shanks

I love lamb shanks - they are so economical here in France and so easily available from Picard. This is an impressive dinner party dish which can be prepared in advance and re-heated. It is also a wonderful Menu Express idea as the preparation takes only minutes. Pop it into the oven and return a couple of hours later to serve. Do be aware of the heat of the chilli if you are increasing quantities - exercise caution, it is always easier to add more later!

Category:  Main Course Midweek Express  - 


For 2 people


  • 2 lamb shanks
  • oil
  • 1 onion, roughly sliced
  • 2 cloves of garlic, crushed
  • 1/2 tsp. cumin
  • 1 dried chilli, crumbled
  • 150 ml white wine
  • sprig rosemary, chopped
  • 1 tsp. anchovy essence (or a couple of chopped anchovies)
  • 400 g can chopped tomatoes
  • freshly milled black pepper
  • 1 tbsp. mint, chopped

Piquant Braised Lamb Shanks Directions

  1. preheat the oven to 175 Degrees C
  2. In a heavy based casserole dish, heat a couple of tablespoons of olive oil and brown the lamb shanks. Remove. Add the onion and garlic to the casserole and soften for a couple of minutes. Add the cumin and chilli and continue to cook for another couple of minutes. Deglaze the pan with the white wine. Add the rosemary, anchovy, tomatoes and a grinding of black pepper. Return the lamb to the casserole. Bring to a simmer, cover and place in the pre-heated oven and cook for 2 hours.
  3. Either serve immediately or reduce the cooking time slightly. Then, taking the cooking time into consideration, re-heat for about 45 minutes. The meat should just fall away from the bone.