Slow-Cooked Lamb Shanks – A Comforting Classic Made Easy

There’s something deeply comforting about the rich, slow-cooked aroma of lamb shanks simmering away on a chilly day. A staple in kitchens across the globe, lamb shanks are known for their hearty flavour and fall-off-the-bone tenderness when cooked low and slow.

This recipe is inspired by and adapted from the much-loved version by Nagi Maehashi, the brilliant mind behind RecipeTin Eats. Nagi’s passion for fuss-free cooking and bold flavours has made her a trusted source for home cooks across Australia, and this dish is no exception. We’ve followed her lead while giving it our own Normanville twist — using only the freshest, locally sourced lamb shanks from our butcher shop.

Ingredients:

• 4 lamb shanks (available in-store or via Click & Collect)

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 carrots, chopped

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 1½ cups red wine

• 2 cups beef stock

• 1 can crushed tomatoes (400g)

• 1 sprig rosemary

• 2 sprigs thyme

• Salt and pepper to taste

Method:

1. Brown the shanks
   Heat oil in a heavy-based pot or Dutch oven. Season the lamb shanks with salt and pepper, then brown them on all sides. This step is crucial — that golden crust creates depth of flavour in the final dish.

2. Sauté the base
   Remove the shanks and add diced onions, carrots, and garlic to the same pot. Cook until softened, then stir in the tomato paste.

3. Deglaze and build the braise
   Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for a couple of minutes before adding beef stock, crushed tomatoes, rosemary, and thyme.

4. Cook low and slow
   Return the shanks to the pot. Cover and cook in a preheated oven at 160°C (320°F) for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. Serve
   Serve with creamy mash, polenta, or crusty bread — something to soak up that rich, velvety sauce.

Our Tip:

Ask our butchers for advice on serving sizes and the perfect wine pairing. We’re always happy to help you bring out the best in your cuts.

A Nod to the Original Creator

A big thank you to Nagi Maehashi at RecipeTin Eats for the inspiration behind this timeless recipe. Her cooking style celebrates real food and real flavour — something we hold close to our hearts at Normanville Meats. Visit her blog for more inspiring home-cooked meals.