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slow cooked lamb shanks served with polenta on a plate

Slow Cooked Lamb Shanks

A recipe for slow cooked lamb shanks served with a creamy, soft polenta. Pour yourself a glass of red wine and indulge in a hearty meal that will leave you satisfied.
Course Main Course
Cuisine Australian
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories 792kcal
Author Peter G


For the slow-cooked lamb shanks:

  • 2 tablespoon olive oil
  • 4 lamb shanks approx. 1.5 kgs
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 carrots sliced 1 cm thick
  • 1 stalk of celery sliced 1 cm thick
  • ¼ cup flour
  • 500 ml beef stock can substitute chicken stock
  • 250 ml red wine
  • 400 g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme finely chopped
  • 1 teaspoon oregano fresh, finely chopped
  • 2 bay leaves
  • salt and pepper to season

For the polenta:

  • 500 ml milk
  • 500 ml water
  • 1 cup polenta instant
  • 50 g butter
  • ½ cup Parmesan cheese grated
  • salt and pepper to taste

To garnish:

  • 1 tablespoon parsley finely chopped
  • zest of 1 lemon


For the lamb shanks:

  • Clean the lamb shanks by trimming any excess fat. Wash and pat dry with a paper towel. Preheat your oven to 160 deg C (not fan-forced).
  • Heat the olive oil in a safe oven pot and sear the lamb shanks until well browned all over. Transfer them to a plate and keep them covered with foil.
  • In the same pot add the onions, garlic, carrots and celery. Sauté the aromatics for 2-3 minutes, until soft and translucent. Add the seared shanks back to the pot and sprinkle over the flour. Toss again, to ensure the flour is distributed evenly and cook for a few minutes.
  • Add the stock, wine, tomatoes, tomato paste, herbs and seasoning. Stir well and bring the mixture to a boil. Cover and transfer to your preheated oven and cook for 2- 2 ½ hours until the meat is tender and falling off the bone.
  • Serve with soft polenta and garnished with a little chopped parsley and lemon zest.
  • You can also prepare this lamb shanks recipe using the good old' stovetop.

For the polenta:

  • Place the milk and water in a medium pot heat and allow it to come to a boil.
  • Stir in the polenta and stir very quickly with a wooden spoon. It will thicken almost instantly. Look for the consistency of mashed potatoes.
  • Take off the heat and stir in the butter and cheese. Add salt to taste and heaps of cracked black pepper.


Calories: 792kcal | Carbohydrates: 59g | Protein: 56g | Fat: 31g | Saturated Fat: 14g