Lamb Shanks with Thyme and Rosemary

Delicious hot tender lamb shanks with Thyme and Rosemary

  • SERVES 4
  • PREP TIME 15mins
  • COOK TIME 50mins


4-6 lamb shanks, French trimmed
flour, for dusting
salt and cracked black pepper
1 large carrot, coarsely chopped
1 large celery stick, coarsely chopped
6 pickling onions, peeled and halved (see note)
400g can crushed tomatoes
3 cups (750ml) beef stock
3 sprigs rosemary
3 sprigs thyme
½ cup roasted flaked almonds
150g baby spinach leaves
couscous, to serve, if desired


1. Dust the lamb shanks in the flour, salt and pepper, and shake off excess.

2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned.

3. Reduce heat to low and return all the lamb shanks to the pan. Add the carrot, celery and onion and cook for 3-4 minutes. Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.

4. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.

5. Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted. Sprinkle almonds on top to serve. Serve with couscous, if desired.