Lamb shanks recipe

Name: Lamb shanks recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks; 150 ml (5.3fl oz) white wine; 300 ml (10.6fl oz) water; 4 cloves of garlic, finely chopped; 1 whole lemon, quartered; 1 lamb stock cube; 400 g (14.1oz) tinned butter beans; 1 tbsp capers, drained; 4 bricks frozen spinach; 1 tbsp plain flour; 1 pinch salt and pepper; 2 tbsp natural yoghurt; 0.5 bunch fresh coriander, chopped; 2 tbsp onion soffritto

Servings: persons

4 lamb shanks
150 ml (5.3fl oz) white wine
300 ml (10.6fl oz) water
4 cloves of garlic, finely chopped
1 whole lemon, quartered
1 lamb stock cube
400 g (14.1oz) tinned butter beans
1 tbsp capers, drained
4 bricks frozen spinach
1 tbsp plain flour
1 pinch salt and pepper
2 tbsp natural yoghurt
0.5 bunch fresh coriander, chopped
2 tbsp onion soffritto

1
Turn on the oven to 180C.
2
Put the shanks into the roasting tin.
3
Cook the onion based and add the wine, water, garlic, quartered lemon (rind and all), stock cube, butter beans, capers and spinach.
4
Bring to the boil and then pour over the shanks.
5
Cover the tin with foil so no steam can escape and cook in the oven for 1.5 hours.
6
Once cooked, pour all the juices form the tin into a saucepan and wait for the fat to surface.
7
Sprinkle the flour over in a think, even layer, wait for it to turn translucent and stir through.
8
Bring the juices to the boil.
9
Season to taste, but watch the salt as capers can be salty.
10
Return the sauce to the tin with the shanks and cover well with foil.
11
This can be made up to 2 days ahead and stored in the fridge or freezer.
12
To reheat, cook at the same oven temperature for 25 mins.
13
Just before serving, stir in the yoghurt and coriander.

1072

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lamb shanks, 150 ml (5.3fl oz) white wine, 300 ml (10.6fl oz) water, 4 cloves of garlic, finely chopped, and more.

Yes, Lamb shanks recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!