Andrew's Tender Lamb Shanks Recipe

Name: Andrew's Tender Lamb Shanks
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: Serves 1 or more
Ingredients: 4 lamb shanks; 1 onion, chopped; 1 tablespoon olive oil; salt and freshly ground black pepper, to taste; 2 celery ribs, chopped; 3 cloves garlic, minced; 2 bay leaves; 3-4 whole cloves; 1 cup dry white wine; 4 cups chicken stock; 1 tablespoon flour; cold water, as needed for slurry; 2 carrots, chopped; 1 (14.5 ounce) can diced tomatoes; 2 pounds potatoes; 1 tablespoon butter; 1/4 cup milk

Inspired by Gordon Ramsay, but with Andrew's signature touch, this recipe delivers incredibly tender lamb shanks that will impress. Fall-off-the-bone meat, rich gravy, and perfectly mashed potatoes make this a truly unforgettable meal. A perfect Sunday dinner or special occasion recipe.

Prep Time 20 mins

Cook Time 195 mins

Calories 1048 kcal

Protein 172g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Andrew's Tender Lamb Shanks

4 lamb shanks
1 onion, chopped
1 tablespoon olive oil
salt and freshly ground black pepper, to taste
2 celery ribs, chopped
3 cloves garlic, minced
2 bay leaves
3-4 whole cloves
1 cup dry white wine
4 cups chicken stock
1 tablespoon flour
cold water, as needed for slurry
2 carrots, chopped
1 (14.5 ounce) can diced tomatoes
2 pounds potatoes
1 tablespoon butter
1/4 cup milk

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How to Make Andrew's Tender Lamb Shanks

Preheat oven to 325°F (160°C).
Season lamb shanks generously with salt and pepper.
Heat olive oil in a large oven-safe Dutch oven or pan over medium-high heat. Brown lamb shanks on all sides, about 3-4 minutes per side. Remove from pan and set aside.
Add onion and celery to the pan and cook until softened, about 5 minutes. Add garlic, bay leaves, and cloves; cook for another minute until fragrant.
Pour in red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
Return the lamb shanks to the pan. Pour in the lamb stock, ensuring the shanks are mostly submerged.
Season with additional salt and pepper to taste.
Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5-3 hours, or until the lamb is incredibly tender and easily falls off the bone.
Remove from oven and carefully transfer the lamb shanks to a serving plate. Cover to keep warm.
Strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard solids.
Bring the strained liquid to a simmer. In a small bowl, whisk together flour and cold water until smooth. Gradually whisk the slurry into the simmering liquid, whisking constantly until the gravy thickens to your desired consistency.
Serve the lamb shanks over a bed of mashed potatoes, generously drizzled with the rich gravy.