This Delia Smith lamb shanks recipe is a classic slow cooked dish with rich, deeply savoury flavours and beautifully tender meat that falls from the bone. The lamb is gently braised in the oven until soft and succulent, with a glossy gravy that tastes even better the next day. It is a comforting, traditional recipe that feels special without being complicated, and it suits both confident cooks and careful beginners. Total time is around 2 hours 45 minutes, most of it hands off.
Ingredients
For the lamb shanks
- 4 lamb shanks
- 2 tbsp olive oil
- 1 large onion, peeled and chopped
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 2 cloves garlic, crushed
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 300ml red wine
- 500ml lamb or beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
To finish
- Chopped fresh parsley, to serve
How to Make Delia Smith Lamb Shanks
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Position a shelf in the centre of the oven so the lamb cooks gently and evenly.
- Brown the lamb: Season the lamb shanks well with salt and pepper. Heat the olive oil in a large, flameproof casserole dish and brown the shanks on all sides until well coloured. Lift out and set aside.
- Cook the vegetables: Add the onion, carrots, and celery to the same dish. Cook over medium heat for 8 to 10 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
- Build the sauce: Sprinkle in the flour and stir well. Add the tomato purée, then slowly pour in the red wine, stirring until smooth. Allow it to bubble for 2 minutes to cook off the alcohol.
- Slow bake: Return the lamb shanks to the dish and pour in the stock. Add the bay leaves and rosemary. Bring to a gentle simmer, cover with a tight fitting lid, and transfer to the oven.
- Cook until tender: Bake for 2 to 2½ hours, turning the shanks halfway through, until the meat is very tender and almost falling off the bone.
- Rest and serve: Remove the herbs, taste the sauce, and adjust seasoning if needed. Rest for 10 minutes before serving, then sprinkle with fresh parsley.
Tips
How do I know when the lamb shanks are fully cooked?
The meat should be very soft and pull away easily from the bone with a fork. If it still feels firm, return it to the oven for another 20 minutes.
Can I make this recipe ahead of time?
Yes, lamb shanks taste even better the next day. Cool completely, refrigerate overnight, and gently reheat in the oven or on the hob.
What can I use instead of red wine?
You can replace the wine with extra stock and a splash of balsamic vinegar for depth of flavour.
Serving Suggestions
- Creamy mashed potatoes
- Buttery mashed swede or parsnip
- Steamed green beans or broccoli
- Crusty bread to soak up the sauce
Storage
Room temperature
Allow the lamb to cool, then do not leave it out for more than 2 hours.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently until piping hot.
Freezing
Freeze for up to 3 months in a sealed container. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 620 kcal
- Carbohydrates: 12 g
- Protein: 48 g
- Fat: 38 g
- Saturated fat: 14 g
- Sodium: 520 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I cook lamb shanks in advance?
Yes, this dish is ideal for making ahead. Cool completely, refrigerate, and reheat gently before serving.
What temperature is best for slow cooking lamb shanks?
A low oven temperature of 160°C or 140°C fan allows the meat to become tender without drying out.
Can I use a slow cooker instead?
Yes, brown the lamb and vegetables first, then cook on low for 7 to 8 hours.
Do lamb shanks need to be fully covered in liquid?
No, they should be about two thirds submerged so the sauce reduces and becomes rich.
