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Braised Lamb Shanks

  • Preparation Time: 20 mins
  • Serves: 3-4
  • Cooking Time: 180 mins
  • Ready Time: 200 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

3 Lamb shanks
1/4 cup Plain Flour
Salt and Pepper to taste
1 Packet Telegraph Hill Marbella Sauce
2 Tbsp Tomato paste
Telegraph Hill Roast Garlic Oil

Combine flour, salt and pepper
Dust the shanks in flour mix. The easiest way to do this is put a few tablespoons of flour in a plastic bag, add the shanks one at a time and lightly shake until completely coated.
Heat the olive oil until hot in a heavy based frying pan.
Add the shanks to the pan and sear on all sides until well browned.

Transfer the shanks to the slow cooker or oven proof dish.
Add the tomato paste to the frying pan and stir continuously for 1 minute.

Add the Marbella sauce and stir.
Pour the sauce into the cooking dish over the shanks, taking care to scrape all the crispy bits out of the pan.
Braise in the oven in an oven proof dish with lid for 2 ½ – 3 hours, OR cook in a crockpot/slow cooker on low for 6-8 hours.

Remove the shanks from the sauce. The sauce can be thickened by reducing it in a sauce pan or by bringing it to the boil and adding a cornflour/water mix.
Serve with a kumara and potato mash and seasonal vegetables. Almost nothing is better on a cold winters day!

Recipe provided by Telegraph Hill.

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