Preparation Time: 15 minutes

Cooking Time: 50 minutes

Ingredients (serves 4)

• 4-6 lamb shanks, French trimmed

• flour, for dusting

• salt and cracked black pepper

• 1 large carrot, coarsely chopped

• 1 large celery stick, coarsely chopped

• 6 pickling onions, peeled and halved (see note)

• 400g can crushed tomatoes

• 3 cups (750ml) beef stock

• 3 sprigs rosemary

• 3 sprigs thyme

• 150g baby spinach leaves

• couscous, to serve, if desired


1. Dust the lamb shanks in the flour, salt and pepper, and shake off excess.

2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned.

3. Reduce heat to low and return all the lamb shanks to the pan. Add the carrot, celery and onion and cook for 3-4 minutes. Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.

4. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.

5. Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted. Serve with couscous, if desired.


• This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.

• The size of shanks can vary, so ensure all the shanks will fit in the pot before commencing.

• Pickling onions are the small brown onions often available in bags.

Source Taste.com.au – July 2008