Minty Slow-cooked Lamb Shanks

  • Gluten Free Recipe

Serves: 6
Recipe created for us by Sarah Tuck, From the Kitchen


  • 6 lamb shanks
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick celery, sliced
  • 1 carrot, finely chopped
  • 3 cloves garlic, crushed
  • 1/3 cup Barker's The Best Balsamic Mint sauce
  • 1½ cups lamb stock
  • ½ cup red wine
  • mint leaves to garnish


  1. Season lamb shanks well with salt and pepper. Heat olive oil in a large, deep frying pan and sear shanks on all sides, then set aside.
  2. Add onion, celery, carrot and garlic to pan and cook for 10-12 minutes on medium until onion is softened but not coloured.
  3. Add The Best Balsamic Mint sauce, stock and red wine to pan and bring to the boil, then reduce to a simmer for 10 minutes while oven preheats to 170˚C.
  4. Put lamb shanks in an ovenproof dish and cover with sauce. Cook uncovered for 30 minutes. Cover with tinfoil, reduce oven to 150˚C and cook a further 3 hours.
  5. Remove shanks from sauce and chill both separately overnight. Skim fat from surface of the sauce then reheat together at 170˚C for half an hour.
  6. Garnish with mint and serve with plenty of mashed potatoes and minted peas or vegetables of your choice.