This post may contain affiliate links. Please read our disclosure policy.
This lamb shank stew is easy to make, hearty and absolutely delicious. You can cook these awesome shanks in the oven, on the stove, or even in your pressure cooker.
Lamb Shanks
Lamb shanks are budget-friendly and perfect for slow cooking. Though tough at first, they become tender and flavorful with a rich, delicious gravy.
You likely have most of the sauce ingredients in your pantry—pearl onions, beef stock, garlic, herbs, and tomato puree. These slow-cooked lamb shanks are perfect for Sunday dinner—just set it up, relax, and let patience do the work.
You’ll Need
How To Slow Cook Lamb Shanks
This recipe is very much inspired by the French classic, beef Bourguignon. We haven’t used wine and added a few extra ingredients to accommodate the different flavor profile of a lamb shank when compared to beef. Lamb is a sweeter meat than beef, so there are a few key differences.
- Start by searing the lamb shanks to lock in moisture and build flavor. Brown all sides—think of the shank like a three-sided pyramid, searing each side for 2–4 minutes.
- Next, cook pearl onions, carrot, and garlic in the same pan to build on the flavor from searing the shanks.
- Flour is a key ingredient here, too. It helps to thicken your stew as it cooks.
- This dish uses a rich mix of stock, tomato passata, and puree to flavor and tenderize the lamb. For herbs, start with thyme, parsley, and bay leaves—classic and aromatic. Oregano works great too.
How To Thicken Gravy
For thicker gravy, simmer the sauce for 10 minutes or mix 2–3 tablespoons of cornstarch with ¼ cup of sauce. Stir it in and simmer for 4–5 minutes until thickened, then pour over the lamb shanks to serve.
Substitutions
This recipe is versatile and allows a few swaps. Use passata or pasta sauce for the tomato base—just avoid ketchup, as it throws off the flavor. For herbs, feel free to substitute with oregano, sage, or rosemary.
What To Serve With Lamb Shanks
Lamb shanks go really well with creamy Mashed Potatoes, sweet potatoes, or perhaps the wild card of Cauliflower Mash. You could, of course, serve lamb shanks with plain rice or pasta. This dish is saucy enough to lubricate either of these carbs enough to make that a tasty, hearty dinner. There’s a lot of flavor in this dish so you’ll want a fairly plain side to go with it.
Love Lamb? Try These Recipes!
Pin this now to find it later
Pin It
Lamb Shank Stew
Ingredients
- 2 tablespoons vegetable oil, divided
- 4 lamb shanks, trimmed of excess fat
- 2 cups pearl onions, fresh or frozen, thawed if frozen
- 3 carrots, peeled and sliced 1/2-inch thick
- 6 garlic cloves, minced
- Pinch of salt and pepper
- 1/4 cup flour
- 3 1/2 cups beef stock
- 2 tablespoons tomato puree
- 1 3/4 cups passata ( tomato puree or American tomato sauce
- 2 bouillon cubes, crushed
- 2 bay leaves
- 4 thyme sprigs
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to season
Instructions
- Preheat your oven to 350°F | 175°C.
- Pat dry lamb shanks with paper towel.
- Heat vegetable oil in a heavy based pot over medium-high heat. Season with salt and pepper. Sear the shanks until browned all over, about 8-10 minutes. You might need to sear in batches of two, depending on the size of your pan). Transfer to a plate and cover with aluminium foil. Set aside.
- In the same pan saute the carrots and onions until softened, about 2-3 minutes, then add garlic and cook further until fragrant, about 1 minute.
- Return the shanks into the pot. Season with salt and pepper. Add the flour, toss everything and cook for about 4 minutes to brown the flour.
- Add stock, puree, tomato sauce, bay leaves, bouillon cubes and herbs.
- Cover the dish with aluminum foil or a tight fitting lid and transfer to the oven.
- Braise for about 3 hours or until the meat is coming away from the bone.
- Remove from the oven when ready and adjust salt and pepper to your liking.
- Garnish with fresh parsley and thyme sprigs.
- Serve with mashed potatoes or steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Hi,how long will this dish last on side in pot?can I freer it ?owsome recipe kined regards A Hardy
Can I freez this dish?regards A Hardy
Hi Anthony! Thanks so much — I’m really glad you enjoyed the recipe! 😊 Yes, you can definitely freeze this lamb shank stew. Just let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat gently on the stove or in the microwave.
As for how long it lasts in the pot at room temperature — I’d recommend transferring any leftovers to the fridge within 2 hours to keep it safe. Let me know how it turns out after freezing!