Lamb Fore Shanks with Lemon Thyme

by Eddie McDonald

The rich flavour of grass-fed lamb, given a light, zesty twist.
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.

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  • 6x Lamb Fore Shanks
    SAVE £6.50

    6x Lamb Fore Shanks

    Great for cooking ahead

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