Lamb shank stew with mash is the British Sunday-supper stew when you want fall-off-the-bone shanks in a rich gravy over creamy mash. Brown Lamb Shanks Double Pack, then slow-braise with stock and root veg. Shop Lamb and Slow Cooker Meat for butcher lamb shanks.
Ingredients
- 1 pack lamb shanks (double pack)
- 1 onion, 2 carrots, 2 celery sticks, chopped; 2 garlic cloves
- 1 tbsp oil; 1 tbsp flour; 400ml lamb or beef stock; splash of red wine (optional)
- 1 tsp rosemary or thyme; salt and pepper; mash and greens to serve
Method
- Heat oven to 160°C fan (or use a slow cooker on low). Season shanks and brown in oil; set aside.
- Soften onion, carrot and celery. Stir in flour, then stock (and wine). Add herbs and return shanks.
- Cover and braise 2½–3 hours (or 6–8 hours slow cooker) until meat is tender and falling from the bone.
- Skim fat if needed; reduce sauce on the hob for a thicker gravy. Make mash.
- Serve lamb shank stew with mash — proper British comfort plate.
Planning a roast instead? Whole Carvery Leg of Lamb 2.2-2.7kg is the carvery classic. Browse Lamb for more lamb cuts.