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Mary Berry Lamb Shanks

Mary Berry Lamb Shanks
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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.

Ingredients

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-shanks/