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Red wine and Garlic Slow-Cooked Lamb Shanks

Prep Time:

Cook Time:


4 Servings


4-6 Mick’s Meat Barn Lamb Shanks

2 tsp olive oil

2 tbsp plain flour

Salt & freshly ground pepper

1 brown onion, chopped

2 garlic cloves, crushed

2/3 cup (160ml) red wine

700ml bottle Italian cooking sauce

600g Sebago (brushed) potatoes, peeled, chopped

1/3 cup (80ml) low-fat milk, warmed

250g green beans

1/3 cup chopped fresh continental parsley

1 lemon, rind finely grated

1 garlic clove, extra, crushed


Step 1 - Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.

Step 2 - Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in cooking sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.

Step 3 - Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.

Step 4 - Divide lamb shanks and sauce among serving bowls. Top with parsley mixture. Serve with mashed potato and beans. Enjoy! 

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