2 lamb shanks

1 bottle of red wine

1 carrot, peeled & cubed

1 parsnip, peeled & cubed

Half a swede, peeled & cubed

2 medium potatoes

1 shallot, peeled and cut in half

1 clove garlic, peeled but left whole


Sprig of rosemary

Butter and milk for the mash



Lamb shanks with honey roast veg & and red wine sauce

preparation 10 mins • you cook for 16 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


When you cook lamb shanks slowly the result is incredible. The meat becomes so tender that it literally falls off the bone. It's a perfect dish for a lazy Sunday afternoon with a nice glass of red wine. This is a three part recipe. In part one we prepare and start the lamb cooking. In part two we prepare and cook the veg. In part three we make the sauce and finish everything off.

Large pan that's ovenproof, or pan + oven proof dish

Baking tray


Spoon to stir


Before you start, preheat your oven to 180c. Have your shanks out with the shallot, garlic & red wine. Put your large pan on a high heat and click here!

Before you start, have your veg peeled and chopped with your honey and rosemary ready. Peel and chop your potatoes. Put a pan of salted boiling water on the hob for the potatoes and click here!

Before you start, have your potatoes in the pan, cooked and drained. Have your sieve and saucepan ready, your milk and knob of butter out. Take your shanks out of the oven and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!



This recipe is ideally suited for the cook-along video, so for the sake of timings, if you follow the timings below, then everything should be ready at the same time.

Preheat your oven to 180c and put your pan for the shanks on the hob to heat up. Next you need to season the shanks all over. A good way to do this with shanks is to put the seasoning on your chopping board and roll the shanks over the seasoning.

When your pan is nice and hot, just about smoking, add about a couple of tablespoons of oil and sear the shanks one at a time all over. All you're looking to do here is to get a bit of colour on the outside, so it shouldn't take more than a few minutes. After this add the bottle of red wine, shallots & garlic. Bring to the boil and then put the lid on and put it in the oven for 2 hours. If your pan can't go straight into the oven, then transfer it to an oven dish and cover.

After 1.5 hours, it's time for the veg.  Put a swirl of oil onto your baking tray and scatter on the veg. Next take the honey and generously drizzle it all over the veg. Add a good pinch of salt and pepper, scatter the rosemary over it and then pop it in the oven for 35 minutes. Next, pop your potatoes in the boiling water and leave to boil for about 15-16 minutes until soft enough to mash. Drain the potatoes and pop them back in the pan and leave til the lamb is done. Should be about 15 minutes from now...

Once the lamb is done, remove to a board and then loosely cover with foil.

Turn the hob on to a low heat for the potatoes and get mashing. Once you've got rid of the lumps, add a knob of butter and stir it in until melted. Add some milk, a splash at a time, and stir until you've got nice creamy consistency. Finally add a pinch of salt and turn the heat off.

The last thing to do is to finish the sauce, so drain the contents of your lamb pot through a sieve into a small saucepan. Turn the heat on low and add a couple of little cubes of butter and whisk in until emulsified. Remove the veg from the oven and take everything over to your work surface.

To serve, put a nice dollop of mash into the middle of your plate and scatter some of the veg around the outside. Take one of the shanks and place it on top of the mash. Lastly, spoon some of the sauce over the shanks and around the veg.

I hope that you enjoy it.


All content © 2012 - Privacy Policy