Maggie Beer

Braised Lamb Shanks with Tomato, Olive, Rocket & Basil Sugo

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Step 1: Preheat a fan forced oven to 160C.

Step 2: Season the shanks with salt and set aside.

Step 3: Place a heavy based oven-proof pot with a matching lid over a high heat.

Step 4: Pour in the olive oil and once hot, place in the shallots and garlic and fry for 4 minutes, stirring to ensure they don’t burn.

Step 5: Place in the shanks and cook until brown, then deglaze the pot with red wine and allow to simmer until the wine has reduced by half.

Step 6: Add the sugo and stock, bring to the boil, then place the lid on and move into the preheated oven. Cook for 2 ½ - 3 hours, or until the meat is falling off the bone.

Step 7: Remove the shanks from the sauce and place onto a serving platter.

Step 8: Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is quite runny you can return to the stove over a high heat to reduce. When you’re happy with the thickness, pour sauce over the shanks, sprinkle over the parsley and serve with Spiced Tomato, Cornichon & Roasted Garlic Preserve.


  1. 1.1kg lamb shanks (2 x 550g shanks, preferably saltbush lamb)
  2. 100g golden shallots peeled whole
  3. 8 cloves garlic peeled whole
  4. 250ml 1 cup red wine
  5. 250ml 1 cup Chicken Stock
  6. 1/3 cup flat leaf parsley roughly chopped

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