Scotch Lamb shank with red wine recipe

  • prep 15 mins
  • cook 2 1/2-3 hrs
  • serves 4


  • 4 Scotch Lamb shanks
  • 3 cloves of garlic
  • 1/2 bottle of red wine
  • Thyme
  • 3 medium onions
  • 3 bay leaves
  • Sprig of rosemary
  • 2 carrots
  • 2 tbsp tomato puree
  • 500ml beef stock
  • Sea salt and ground black pepper

Preparation method

The secret to a meltingly tender lamb shank is a slow even cook.

  • Pre-heat the oven to 150 degrees celcius.
  • Pop a heavy based casserole dish on to a medium heat and add some rapeseed oil to the pan.
  • Once the dish is smoking hot, sear the lamb shanks individually. Press the meat down and give each side around a minute.
  • Prepare the vegetables by roughly chopping the onions and carrots.
  • Add the onions to the casserole dish first, then add the carrots.
  • Add the rosemary, thyme and bay leaf to the vegetables. These can be added whole to infuse the disk with flavour whilst making them easy to remove once cooked.
  • Add salt and pepper to season
  • Roughly chop the 3 cloves of garlic, pop them in the own and cook gently for a couple of minutes.
  • Add some tomato puree to enrich the sauce and cook for a further couple of minutes.
  • Add 500ml of beef stock
  • Add a glass of red wine
  • Add the shanks to the mix and cook the dish in the oven for 2.5 – 3 hrs
  • Serve and enjoy!

Discover how to make meltingly tender lamb shank in red wine using the finest Scotch Lamb.

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