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Red wine braised lamb shanks with 3 root mash


  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the lamb shanks all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onions, carrot, celery and garlic until reasonably tender.
  • Then add the flour and briefly cook, mixing until well combined.
  • Add the red wine with the stock, tomatoes, bay leaves, thyme and seasonings. Stir well and bring to the boil.
  • Then return the shanks in one layer, turn the heat down and very gently cook for 1¼-1½ hours until the meat falls off the bones, adding a little extra stock and red wine if needed. Taste the sauce for seasoning.
  • When the lamb is almost ready, cook the root vegies in a pot of lightly salted, boiling water until tender. Then drain well and mash with the butter and seasonings.
  • Serve the lamb shanks on a generous mound of mash with plenty of sauce spooned over the top and a sprinkling of parsley.


  • olive oil
  • 4 lamb shanks, French trimmed
  • 2 onions, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, crushed
  • 2 tbsp plain flour
  • 2 cups red wine
  • 2 cups beef stock
  • ½ can diced tomatoes
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 1 large parsnip, peeled & cut into even chunks
  • 1-2 swedes, peeled & cut into even chunks
  • 2 large potatoes, peeled & cut into even chunks
  • a good dollop of butter
  • 2-3 tbsp chopped fresh parsley

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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    1 stick125 gm
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