roast lamb shank

Roast Lamb Shank

This simple lamb shanks dish looks great but tastes even better. Follow this recipe for lamb so succulent it falls off the bone.
  • 1 H 30 MINS

    Cooking Time

  • Medium


  • 20 MINS

    Prep Time

  • 4 People


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

  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.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat


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