Prep: 45 mins Cook: 4 hrs Serves: 4 Cut: Shanks


Ingredients for the Lamb Shanks
2 large New Zealand Spring Lamb Shanks, about ~1 lb 8 oz each
2 tbsp sunflower oil
3 small onions, roughly chopped
2 large carrots, peeled and sliced
2 large celery sticks, diced
4 large garlic cloves, crushed
1 rosemary sprig
2 thyme sprigs
2 tbsp mixed peppercorns, lightly crushed
1 1/2 tbsp tomato paste
2 tbsp cornstarch
300 ml | 11 fl oz | 1 1/3 cups dry red wine
700 ml | 25 fl oz | 3 cups lamb broth
kosher salt
freshly ground black pepper

Ingredients for the Vegetables
1250 g | 44 oz | 8 cups russet potatoes, peeled and cut into even chunks
120 g | 4 oz | 1/2 cup butter, cubed
100 ml | 3 1/2 fl oz | 7 tbsp heavy cream
4 large parsnips, peeled and cut into batons
2 large carrots, peeled and cut into batons
2 tbsp butter, melted

To serve: thyme sprigs


  1. Preheat oven to 150°C (130° fan) | 300F | gas
  2. Trim shanks with a sharp paring knife, cutting away excess fat and gristle.
  3. Heat oil in a casserole set over a high heat until hot. Season lamb shanks with salt and pepper before searing in the hot oil until golden-brown all over. Remove to a plate.
  4. Add onion, carrot, celery, garlic, herbs, peppercorns and 0.5 tsp salt. Sauté for 3-4 minutes before stirring in the tomato paste and cornstarch. Cook for 1 minute, stirring, before deglazing with wine.
  5. Let wine reduce by half before returning shanks to the dish. Pour in broth and bring to the boil. Once boiling, cover dish with a tight-fitting lid.
  6. Braise in the oven for about 2-2.5 hours until meat is coming away from the shanks.
  7. Remove from oven and remove shanks from the dish, wrapping loosely in aluminum foil. Let rest to one side. Preheat oven to 200°C (180° fan) | 400F | gas 6.
  8. Pass vegetables and gravy from the dish through a fine sieve into a bowl, pressing on the aromatics to release as much liquid as possible; return the peppercorns to the sauce.
  9. Season gravy with salt and pepper. Cover and set aside until ready to serve.
  10. For the vegetables: Cook potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, 20-25 minutes.
  11. In the meantime, cook parsnips and carrots in a large saucepan of salted, boiling water until just tender to the tip of a knife, 10-12 minutes.
  12. Drain well and toss with melted butter and some salt and pepper to taste in a roasting dish. Transfer to the oven and roast for 30-40 minutes until golden-brown.
  13. Drain potatoes when ready and pass through a ricer into a mixing bowl. Beat in the butter and then the cream. Season to taste with salt and pepper.

To serve: Spoon mashed potatoes onto serving plates and top with the shanks. Arrange roasted vegetables on plates and spoon gravy on top.

Garnish with thyme sprigs before serving.

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