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Red wine & orange spiked lamb shanks


  • Preheat oven to 160°C fan forced (180°C normal).
  • Lightly flour and season the shanks. Then brown them all over in a layer of hot oil in a heavy-bottomed casserole (or pot that can go into the oven). Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the garlic, onion, carrot, fennel, celery and leek until tender, stirring now and again and scraping the bottom as you do so.
  • Then add the tomato paste and mix well to briefly toast.
  • Add the flour and mix well, continually stirring for a few minutes.
  • Then add the red wine, 2 cups stock, the fresh herbs, orange zest and juice, salt and pepper. Mix well and bring to the boil.
  • Return the shanks in one layer, cover and cook in the oven for about 1¼- 1½ hours until very tender, turning now and again.
  • Then stir through the olives and parsley, and cook in the oven for another 10 mins.
  • Serve on a bed of your favourite mash.


  • 4 medium-large lamb shanks, French trimmed
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 3-4 garlic cloves, crushed
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1 fennel bulb, diced
  • 2-3 celery stalks, diced
  • 1 leek, diced
  • 1 tbsp tomato paste
  • 2 tbsp plain flour
  • 1 cup red wine
    3 cups chicken stock
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • a few fresh sage leaves
  • 2 bay leaves
  • grated rind of 1 orange & 2 cups orange juice
  • ½ cup green olives
  • 2 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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