Lamb Shanks with Tomato Sauce & Salsa Verde

Lamb shanks braised to a melting tenderness and served with a fresh salsa verde.


Serves 4-6

Preparation Time

Cook time

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Cook's NoteSearing adds a layer of flavour by caramelising the proteins and sugars.
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For the lamb shanks:

  • 3 Tbsp. olive oil
  • 6 lamb shanks
  • Sea salt and freshly ground black pepper, to taste
  • 4 carrots, sliced
  • 3 red onions, sliced
  • 6 sprigs rosemary
  • 1½ cups white wine
  • 1½ cups beef stock
  • 2 x 400g canned cherry tomatoes
  • 1 Tbsp. tomato paste
  • 1 cup cream

For the salsa verde:

  • 20g flat leaf parsley
  • 10g fresh mint
  • 2 Tbsp. capers
  • 2 anchovy fillets
  • 1 tsp Dijon mustard
  • Olive oil

To serve:

  • Beetroot hummus
  • Yoghurt
  • Seasonal fruit like plums or figs, halved
  • Pomegranate rubies
  • Micro greens
  • A squeeze of lemon


Preheat the oven to 140°C.

Sear the lamb shanks in olive oil in a Le Creuset 24cm Signature Round Casserole, until browned. Remove and set aside. Add all the vegetables, herbs and garlic in the same casserole over a medium heat and fry until golden. Pour out the excess oil and deglaze the pan with a little bit of wine. Slowly add the remaining wine and the stock, stirring continuously. Add the lamb shanks back in, cover with the lid and braise in the oven for 2 hours, or until the meat falls away easily from the bone.

Strain the cooking juices and remove the shanks. Add the strained juices back into the casserole through a fine strainer, then add the cherry tomatoes and tomato paste with seasoning. Simmer for 20 minutes before adding the cream. Bring to a boil and cook until reduced to a sauce. Add the shanks to the sauce to heat through before serving.

Make the salsa verde by finely chopping all the ingredients and combining with the Dijon mustard and a good glug of olive oil.

Top the lamb shanks with salsa verde and pomegranate rubies. Serve with a summery side of beetroot hummus and plum salad.