Mary Berry Lamb Shanks Recipe

Mary Berry Lamb Shanks is a comforting, slow-cooked dish known for its rich sauce, tender meat, and deep, hearty flavors. The lamb shanks become melt-in-the-mouth soft as they simmer gently in a flavorful base of stock, vegetables, and herbs. This recipe is perfect for Sunday dinners, family gatherings, or cozy evenings when you want a luxurious meal without complicated steps. It fills the kitchen with a warm aroma and gives you a beautifully rich gravy that pairs wonderfully with potatoes or rice.

What are Mary Berry Lamb Shanks?

Mary Berry Lamb Shanks is a slow-braised lamb recipe where the shanks cook gently in stock, herbs, wine (optional), and aromatics until the meat becomes extremely tender. This traditional-style dish offers comforting flavors and a velvety sauce.

Why This Recipe is Worth Trying

• The meat becomes tender and falls off the bone effortlessly.
• The gravy is flavorful and rich without needing complex ingredients.
• It’s a make-ahead-friendly recipe ideal for entertaining.
• The ingredients are simple and easy to find.
• It’s a versatile dish that pairs well with many sides.

Essential Ingredients to Make Mary Berry Lamb Shanks

• 4 lamb shanks (about 350–450g each)
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 3 garlic cloves, crushed
• 2 carrots, peeled and sliced
• 2 celery sticks, sliced
• 2 tbsp tomato purée
• 400ml lamb or beef stock
• 250ml red wine (optional – replace with stock if preferred)
• 2 bay leaves
• 1 tsp dried rosemary (or 2–3 sprigs fresh rosemary)
• 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
• Salt and black pepper, to taste
• 1 tbsp flour (optional, for thickening)

Handy Kitchen Tools for Best Results

• Large casserole pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring jug
• Heatproof spatula
• Oven-safe lid

Step-by-Step Guide to Making Mary Berry Lamb Shanks

Step 1: Prepare the lamb shanks

• Pat the lamb shanks dry and season generously with salt and pepper.

Step 2: Brown the lamb

• Heat oil in the casserole pot and brown each shank on all sides for deep flavor.

Step 3: Sauté the vegetables

• Add onions, carrots, celery, and garlic to the same pot and cook until softened.

Step 4: Add tomato purée

• Stir in tomato purée and cook for a minute to deepen the flavor base.

Step 5: Deglaze the pot

• Pour in wine (optional) and scrape the pot to release browned bits.

Step 6: Add stock and herbs

• Add lamb stock, bay leaves, and herbs to create a rich braising liquid.

Step 7: Return the lamb shanks

• Place the shanks back into the pot and ensure they are partly submerged.

Step 8: Slow cook

• Cover with a lid and cook slowly until the lamb becomes tender and juicy.

Step 9: Thicken and finish

• Remove the lid for the last part of cooking to reduce the sauce slightly, then serve.

What I Got Wrong (And How I Fixed It)

• Skipping the browning stage – Made the dish bland. Browning added deep flavor.
• Using too little liquid – Caused uneven cooking. Adding enough stock fixed it.
• Cooking at a high temperature – Made the shanks tough. Lower heat improved tenderness.
• Not reducing the sauce – Resulted in a thin gravy. Simmering uncovered thickened it perfectly.

Healthier Version of Mary Berry Lamb Shanks

• Use low-sodium stock to reduce salt levels.
• Replace some oil with a light spray instead of a full tablespoon.
• Skim excess fat from the sauce before serving.
• Add more vegetables like mushrooms or spinach.
• Serve with cauliflower mash instead of potatoes.

Ingredient Substitutions for Mary Berry Lamb Shanks

• For wine: Use extra stock with a splash of vinegar.
• For lamb shanks: Try beef short ribs or oxtail.
• For tomato purée: Use crushed tomatoes.
• For rosemary: Swap with thyme or mixed herbs.
• For beef stock: Vegetable stock works in a pinch.

Pairing Ideas: What to Serve With Mary Berry Lamb Shanks

• Creamy mashed potatoes – A classic base for the rich sauce.
• Buttered rice – Helps soak up the flavorful gravy.
• Roasted root vegetables – Add sweetness and balance.
• Garlic bread – Perfect for dipping into the thick sauce.
• Steamed green beans – A fresh contrast to the richness.
• Soft polenta – Creates a luxurious, comforting pairing.

Expert Tips to Make Perfect Mary Berry Lamb Shanks

• Brown the shanks well for maximum flavor.
• Use a heavy casserole pot to maintain even heat.
• Cook slowly and patiently to break down tough fibers.
• Taste and adjust seasoning during the final simmer.
• Rest the shanks briefly before serving for better texture.
• Keep the liquid halfway up the meat to ensure even braising.
• Remove excess fat from the surface before serving.

Creative Ways to Customize Mary Berry Lamb Shanks

• Add chilli flakes for gentle heat.
• Stir in a spoon of honey for extra richness.
• Add prunes or apricots for a sweet twist.
• Use smoked paprika for a deeper aroma.
• Add mushrooms to enrich the sauce.
• Include lemon zest for a bright finish.
• Mix in Worcestershire sauce for depth.

Storing Mary Berry Lamb Shanks the Right Way

• Cool completely before storing to prevent condensation.
• Keep in airtight containers for best freshness.
• Store for up to 3 days in the refrigerator.
• Freeze portions individually for easy reheating.
• Remove bones before freezing for more compact storage.

How to Reheat Mary Berry Lamb Shanks

• Stovetop: Simmer gently with a splash of stock to loosen the sauce.
• Microwave: Heat in intervals to avoid overcooking.
• Oven: Warm at a low temperature until fully heated through.

Nutritional Breakdown (Per Serving)

• Calories: ~510
• Protein: 39g
• Fat: 34g
• Carbohydrates: 10g
• Fiber: 2g
• Rich and hearty, best served with a balanced side.

Other Popular Mary Berry Lamb Recipes

• Mary Berry Slow Roast Lamb with Potatoes
• Mary Berry Slow Roast Lamb with Paprika
• Mary Berry Slow Roast Lamb Shoulder
• Mary Berry Lamb Stew with Mango Chutney
• Mary Berry Lamb Dhansak
• Mary Berry Lamb Casserole

Print

FAQs

How do I make lamb shanks soft and tender like Mary Berry’s version?

Lamb shanks become tender when cooked slowly at a low temperature. Keeping them partly submerged in stock and covering the pot ensures the meat gently braises, allowing the tough fibers to break down until the shanks become melt-in-the-mouth soft.

Should I brown lamb shanks before braising them?

Browning is highly recommended because it creates a deeper flavor and richer gravy. Searing the shanks on all sides caramelizes the surface, which enhances the final taste of the dish.

Why is my lamb shank sauce too thin?

A thin sauce usually means it needs more reduction time. Remove the lid during the last part of cooking and allow the liquid to simmer until it thickens into a glossy, rich gravy.

Can I cook lamb shanks ahead of time for better flavor?

Yes, lamb shanks taste even better the next day. Chill them overnight, remove any excess fat from the top, and reheat gently. The resting time helps the flavors become deeper and more balanced.

Wrapping It Up

Mary Berry Lamb Shanks is a wonderfully satisfying dish that transforms simple ingredients into a rich, tender, and deeply flavorful meal. The slow-cooking method guarantees melt-in-the-mouth results, while the aromatic gravy makes every bite comforting.