Lamb Fore Shanks with Lemon Thyme

by Eddie McDonald

The rich flavour of grass-fed lamb, given a light, zesty twist – just lovely! By using the smaller lamb fore shanks you get all the extra taste of cooking the meat on the bone, and they all fit neatly in your pot, too. Serve two per person for an intriguing casserole that would be as at home at a dinner party as it would, well, served at home!
2 - 2½ HOURS


  • 6 Lamb Fore Shanks
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 3 peeled red onions, cut into chunks
  • 3 small leeks, cut into chunks
  • 1 lemon, zest only, cut into fine strips
  • 8 sprigs lemon thyme
  • 150ml white wine
  • 600ml good, hot lamb stock or chicken stock
  • Salt and freshly ground black pepper
  • Lamb Fore Shanks with Lemon Thyme


    • Preheat oven to 200°C /Fan 190°C/Gas 6. Season meat then coat with flour. Put your casserole pan over a high heat, add oil and sear the shanks, turning until browned, then set aside
    • Reduce heat to medium, add the onions, leeks, lemon zest and lemon thyme to the pan and cook for 3 - 4 minutes, until the onion softens. Add wine and reduce for 1-2 minutes on a high heat, then add the stock
    • Return the shanks to the casserole pan and slowly bring to the boil then cover the pan with a lid and transfer to the oven. Cook for 1½ hours, remove lid and baste
    • Return pan uncovered for a further 30 - 40 minutes, or until meat is tender and just starting to fall off the bone. Season to taste with salt and pepper if necessary and serve
    • This recipe reheats well, so make it a day or two in advance if you wish

    Honey Roast ParsnipsCHEF'S TIP

    For a fresh, spicy kick, finish with fresh ground szechuan pepper.

    Goes great with Honey Roast Parsnips

    GOT THE CUT? Buy Lamb Fore Shanks here

    Purchase your ingredients...

    Rate this recipe

    Lamb Fore Shanks with Lemon Thyme
    Overall Rating

    Your comment or suggestion

    Comments on this recipe

    No comments yet