Fall off the Bone Lamb Shanks

Fall off the Bone Lamb Shanks

Barry Kerrigan |

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!