Fall off the Bone Lamb Shanks

This recipe is perfect for the cold autumn/wintery months! Not to mention it's one of our favourites here at Kerrigans. Have a go yourself and make sure to let us know how you get on!


  • 4 Lamb shanks
  • 4 carrots chopped chunky
  • 3 good sized onions chopped chunky
  • 5 sticks of celery chopped chunky
  • 1/2 bottle of nice red wine
  • About the same amount of chicken stock
  • Salt & Pepper to season


First, brown off the shanks in the frying pan. Brown them on every side you can reach. Heat some oil in a casserole dish and add the vegetables. When they begin to soften, add the lamb shanks and season them. Season them well, and then add in some wine and stock. Pop a lid on and and place the casserole dish in the oven at 140 celcius. Here comes the patient part.

After 4 hours you can take the shanks out and keep them warm in the oven.Strain the remaining liquid into a saucepan. Reduce it by two-thirds. Add a knob of butter and whisk to bring it altogether. This will make a delicious gravy! Simply serve your lamb shanks on a bed of mash and your sides of choice. Enjoy!

Did this recipe catch your interest? Start your prep today with Kerrigans Lamb Shanks - you won't regret it!


"Our main focus in Kerrigan’s Craft Butchers is to provide the best possible produce and service to our customers so anything you require please just ask and one of our specially trained staff will be delighted to help you." 

Barry Kerrigan