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Roast Lamb Shank

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 4 lamb shanks
  • 25 grams plain flour
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 1 celery stick roughly chopped
  • 500 ml boiling water
  • 1 Knorr Lamb Stock Cube
  • 2 sprigs fresh rosemary
  • 4 garlic cloves left whole
  • 1 fresh bay leaf

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

472kcal

Energy (kJ)

1975kJ

Protein (g)

35.5g

Carbohydrate incl. fibre (g)

10.1g

Carbohydrate excl. fibre (g)

8.8g

Sugar (g)

2.1g

Fibre (g)

1.3g

Fat (g)

31.4g

Saturated fat (g)

11.7g

Unsaturated fat (g)

17.7g

Monounsaturated fat (g)

14.9g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

130mg

Sodium (mg)

417mg

Salt (g)

1.04g

Vitamin A (IU)

2613IU

Vitamin C (mg)

4.0mg

Calcium (mg)

46mg

Iron (mg)

3.36mg

Potassium (mg)

517mg

Total

1889kcal

7901kJ

142.1g

40.5g

35.2g

8.3g

5.3g

125.8g

46.9g

70.7g

59.4g

10.8g

0.0g

519mg

1666mg

4.17g

10452IU

16.0mg

185mg

13.44mg

2067mg


  • 1 Heat oven to 200◦C, 180°C fan, Gas Mark 6.
  • 2 Pour the oil into a large frying pan big enough to fit all four shanks in.
  • 3 Take the shanks and give them a light dusting with the flour, then add them to the hot oil and fry them for about 10 minutes to give them a good all-over brown colouring.
  • 4 Remove the lamb and place into a casserole dish. Add the onion, carrot and celery and cook for a further 10 minutes until starting to brown. Add the rest of the flour if there is any left.
  • 5 Add the water and the Knorr Lamb Stock Cube, stir in the rosemary and garlic and cook for a few minutes more.
  • 6 Pour the sauce over the lamb shank, cover with a lid or tightly with foil and cook, undisturbed, for 1½–2 hours until lamb is tender.
  • 7 Remove the lamb from the sauce and leave to rest.
  • 8 Place the sauce into a food blender and blitz to a smooth sauce. Pass through a sieve then place back over lamb shanks to serve.