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Tex Mex slow cooked lamb shanks


  • Heat a layer of oil in a heavy-bottomed casserole (or large pot) and brown the floured and seasoned shanks all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the garlic, onions, carrot and celery for 5-10 mins until reasonably tender, regularly stirring and scraping the bottom of the pot as you do so.
  • Then pour in the red wine and reduce by half, stirring now and again.
  • Add the flour, mix until well combined and briefly cook.
  • Then add the cumin, mix well and cook to toast, before adding 2 cups stock, the cranberries, pureed chipotles, seasonings and honey. Stir well and bring to the boil. Turn the heat down, return the shanks in one layer and very gently cook for about 1¼-1½ hours until the meat is very tender and is almost falling off the bones, adding more stock if needed. Check for seasoning.
  • Combine the sour cream with the lime juice and coriander.
  • Serve the lamb shanks in individual flat soup bowls with plenty of the sauce spooned over the top and a good dollop of the sour cream mixture. 


  • vegetable oil
  • 4-8 lamb shanks
  • plain flour
  • sea salt & freshly ground pepper
  • 2 plump garlic cloves, crushed
  • 2 medium onions, finely chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 cup full bodied red wine
  • 2 scant tbsp plain flour
  • 2 tspn ground cumin
  • 2-3 cups beef stock
  • 2 cups dried or frozen cranberries
  • 2-3 tbsp pureed chipotles in Adobo
  • 1-2 good slurps honey
  • ½ cup sour cream
  • juice of ½-1 lime
  • 1 heaped tbsp chopped fresh coriander

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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