Updated 30 September 2026
Lamb shanks are the ultimate slow-cooked comfort food: a whole shank on the bone, braised until the meat is falling away and the sauce is rich and glossy. So how long to cook lamb shanks? In the oven, allow 2½–3 hours at 150–160°C. In a slow cooker, 7–8 hours on low. Here's the full guide, with times for every method and our classic red wine and rosemary braise.
Lamb shank cooking times
| Method | Temperature | Time |
|---|---|---|
| Oven, covered | 150–160°C (130–140°C fan, gas 2–3) | 2½–3 hours |
| Slow cooker | Low | 7–8 hours |
| Slow cooker | High | 4–5 hours |
| Hob, covered | Gentle simmer | 2–2½ hours |
| Pressure cooker | High pressure | About 45–60 minutes, plus natural release |
These are typical times for shanks of around 300–400g each. Larger shanks may need longer. Always follow your appliance's instructions for pressure cooking.
Our lamb shanks
Our Lamb Shanks Double Pack (£12.99) are a double pack of 2 shanks, 600–800g in total. They're sent frozen and arrive at least partly defrosted, so thaw them completely in the fridge before cooking. Allow 1 shank per person.
Red wine and rosemary lamb shanks
Serves 2 (double it for 4).
Ingredients - 2 Lamb Shanks Double Pack - 1 tbsp plain flour, seasoned - 2 tbsp oil - 1 onion, chopped - 2 carrots, chopped - 2 celery sticks, chopped - 4 garlic cloves, sliced - 1 tbsp tomato purée - 250ml red wine - 400ml lamb or beef stock - 2 sprigs of rosemary, and a bay leaf - 1 tsp redcurrant jelly or honey (optional)
Method 1. Heat the oven to 160°C (140°C fan, gas 3). 2. Brown the shanks. Dust them in seasoned flour and brown them well all over in the oil in a heavy casserole, for about 8–10 minutes. Set aside. 3. Soften the veg. Add the onion, carrot and celery and cook for 8 minutes. Add the garlic and tomato purée and cook for 1 minute. 4. Deglaze. Pour in the wine, scraping up the sticky bits, and bubble for 2 minutes. 5. Braise. Return the shanks, add the stock, rosemary and bay. The liquid should come most of the way up the shanks. Bring to a simmer, cover and put in the oven. 6. Cook for 2½–3 hours, turning the shanks halfway, until the meat is very tender and pulling away from the bone. 7. Finish the sauce. Lift out the shanks and keep them warm. Skim off the fat, then simmer the sauce on the hob for 5–10 minutes, until glossy. Stir in the redcurrant jelly and season.
How to tell when lamb shanks are done
Lamb shanks are ready when they're tender, not at a set time.
- The meat has shrunk back from the bone, exposing the end.
- A fork slides in easily and the meat pulls away.
- A thermometer will usually read about 85–95°C, where the connective tissue has melted.
If they're still firm, give them another 30 minutes and check again. Undercooked shanks are chewy; properly cooked shanks are meltingly soft.
Can you overcook lamb shanks?
Yes, eventually. If they're cooked far too long, the meat becomes dry and stringy and falls apart in the sauce. Start checking at the lower end of the time range.
Slow cooker lamb shanks
Brown the shanks and cook the vegetables in a frying pan (steps 2–4), then put everything into the slow cooker. Use a little less stock, about 300ml, as slow cookers lose less liquid. Cook on low for 7–8 hours, or high for 4–5 hours. Thicken the sauce at the end with a little cornflour mixed with cold water, if needed. See lamb shanks in the slow cooker.
What to serve with lamb shanks
Creamy mash is the classic, to soak up the sauce. Crushed new potatoes, buttery polenta, herby couscous and roasted root veg also work well, with green beans or buttered cabbage.
Other flavours for lamb shanks
The red wine braise is a classic, but lamb shanks take plenty of other flavours. For a Moroccan-style version, swap the wine for extra stock and add cumin, cinnamon, dried apricots and a tin of chickpeas. For a lighter braise, use white wine, lemon zest, garlic and plenty of thyme. For an Indian twist, cook them in a rich curry sauce and serve them with rice. Whatever the flavour, the method and times stay the same.
Make ahead
Lamb shanks are even better the next day. Cool them in their sauce, then refrigerate them. The fat will set on top, making it easy to lift off. Reheat gently, covered, at 160°C for about 30–40 minutes, until they're piping hot. They also freeze well in their sauce for up to 3 months.
Tips from the counter
- Brown them well for a deep, rich sauce.
- Keep it gentle. A slow simmer, not a boil.
- Use a snug pan, so the liquid covers most of the meat.
- Turn them halfway so they cook evenly.
- Skim the fat. Lamb gives off plenty.
More slow-cooked lamb
- Slow-cooked lamb: shanks, shoulder and hogget
- Slow-cooked lamb shanks with mash
- Lamb shank stew with mash
Browse lamb shanks and all lamb.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Lamb shank FAQs
How long do lamb shanks take in the oven?
About 2½–3 hours, covered, at 150–160°C, until the meat is falling off the bone.
How long do lamb shanks take in a slow cooker?
About 7–8 hours on low, or 4–5 hours on high.
What temperature should lamb shanks be cooked at?
Low and slow: about 150–160°C in the oven. They're tender at around 85–95°C inside.
Do you need to brown lamb shanks first?
It isn't essential, but browning adds a lot of flavour to the sauce.
How many lamb shanks per person?
One shank per person is the usual portion.
