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Ratatouille lamb shanks


  • Flour, season and then seal the shanks in oil. Drain well on kitchen paper towels.
  • Then heat a little oil in a large heavy-bottomed pot and gently saute the onion, capsicum, eggplant, zucchini and garlic. Stir in the wine, bay leaves, thyme and seasonings. Cook until reduced by one-third.
  • Add the tomatoes and stock to the pot, and bury the shanks in the liquid. Cover and bring to the boil. Then simmer very gently for 1½-2 hours until very tender.
  • Serve with mash.


  • 8 lamb shanks, French trimmed
  • plain flour
  • freshly ground salt & pepper
  • olive oil
  • 1 large onion, diced
  • 1each large red & yellow capsicum, cut into chunks
  • 1 medium-large eggplant, cut into chunks
  • 2-3 zucchini, cut into chunks
  • 3 garlic cloves, crushed
  • ½ cup dry white wine
  • 4 bay leaves
  • 3 thyme sprigs
  • 3 cans diced tomatoes, drained a little
  • 3 cups chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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