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lamb shanks

Submitted by Gerry 11 June 2009

Serves 4. Ideally, make the day before and reheat gently.



* 4 lamb shanks, * 2 medium onions finely chopped, * 4 garlic cloves finely chopped, * ½ pint each of pure red grape juice and red wine, * 1tbs oil or butter, * 2 bay leaves, * Salt and pepper,


Brown lamb shanks 1 or 2 at a time in hot oil in a frying pan; remove to oven dish. Simmer onions and garlic in same pan until soft; add the grape juice and wine and bring to boil. Pour over the lamb shanks, adding the bay leaves. Cook, covered, in oven pre-heated to 150°C for 3 hours, turning shanks from time to time, leaving the lid off for the last 40 minutes.

If resulting sauce needs further reducing, remove shanks and keep warm while reducing sauce down by a half. Season to taste and pour over the meat. Serve your choice of vegetables separately. I used new potatoes and steamed carrots and greens.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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