Rosemary and Red Wine Lamb Shanks


  • 4 Prime Dorper Lamb shanks

  • 8 cloves of garlic, minced

  • 1 cup red wine

  • 2 cups stock (chicken or combination)

  • ¼ cup balsamic vinegar

  • 4 sprigs rosemary

  • 8 Potatoes, peeled (any yellow/white variety)

  • Broccolini

  • 2 tbs butter

  • 4 tbs milk

  • Olive oil

  • Salt

  • Pepper


Preheat the oven to 180°C.

Place a heavy based casserole dish over a moderately high stove top.

Rub olive oil over the lamb and season with salt and pepper.

Sear on each side until browned all over. Remove the shanks and set aside.

Place the garlic in the pan and cook for 4 minutes or until lightly coloured. Add the wine, stock, vinegar and rosemary and cook for a further 2 minutes.

Add the lamb and bring to the boil. When boiling, remove from heat and place in the oven for two hours.

In a large pot, place peeled potatoes with some salt and bring to the boil.

When potatoes are soft, remove from heat and drain water. Sit for five minutes.

Bring a pot of water to the boil on the stove top and place a metal colander on top. Add the broccolini to the colander and steam for five minutes.

Add butter, milk and salt and pepper to the potatoes and mash until creamy. Add more milk to reach the desired consistency.

Serve lamb shanks over the potato mash with broccolini on the side and spoon sauce over the dish. Enjoy!

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