Slow Cooked Irish Lamb Shanks

Exquisite Irish Lamb Shanks, are perfect for Slow Cooking ensuring the rich meat falls off the bone. Simply delicious served with floury mashed potato.

Ingredients: Slow Cooked Irish Lamb Shanks

  • 4 lamb shanks
  • Olive oil, for frying
  • 2 carrots, roughly chopped
  • 6 shallots, peeled
  • 1 bay leaf
  • 750ml white wine
  • 450ml chicken stock
  • For the marinade
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 1 tbsp curry powder
  • 1 red chilli, deseeded and sliced
  • 4 garlic cloves, chopped
  • 1 cinnamon stick
  • 1 tbsp olive oil
  • fresh herbs, radish, scallions, tomatoes to garnish
  • Sea salt and freshly ground black pepper


1. Prepare a rub by mixing together the marinade ingredients (oregano, smoked paprika, curry powder, chilli, crushed garlic, salt and pepper, cinnamon stick and olive oil). Rub the mixture into the lamb, then marinate for at least 2 hours or overnight.

2. Preheat the oven to 160°C

3. Heat a large heavy based pan (casserole) over a high heat.  Add in olive oil and seal the outsides of the lamb until browned on all sides.  Discard any excess oil at this stage.

4. Add the carrots, shallots and bay leaves to the casserole and brown for a minute or two. Place the lamb atop the onions and carrots. Add the wine to de-glaze the pan, scraping up the bits from the bottom, then bring to the boil. Add the stock, bring to the boil, then transfer covered to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced (basting the shanks halfway through to stop them drying out).  Throw in a few cherry tomatoes towards the end of cooking.

5. Remove the cooked meat from the oven and serve garnished with the fresh herbs, radishes, scallions and spoon over the cooking juices.

This recipe is made on our Slow Cooking course. Why not come along to our next class to learn how to make this recipe and more?


Feb 11, 2017

Prep Time: 30 Mins

Cook Time: 3 Hours

Yield: Serves 4

Nutrition facts: 338 per serving

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