Family Favourite Lamb Shanks

2:31 am on 26 May 2007

So simple to cook - and so yummy. Shanks are fatty, so cook them over a low heat in a frying pan first to draw to fat out. Or skim the fat off the top of the dish at the end of the cooking, using paper towels.

Serves 4 to 6


  • 1 carrot
  • 2 stalks celery
  • 2 cloves garlic
  • 1 cup brown lentils
  • 6 lamb shanks
  • 425g can savoury tomatoes
  • 2 teaspoons dried Italian herb mix
  • 2 teaspoons minced chilli
  • half a cup of red wine
  • salt
  • fresh herbs


Peel carrot and cut into 1cm pieces. Trim celery and cut into 1cm slices. Crush,peel and chop garlic. Place carrot, celery, garlic, lentils, lamb shanks, tomatoes, herb mix, chilli and wine in the slow cooker. Stir with a wooden spoon to mix. Cover and cook on low for 8 to 10 hours, stirring halfway through cooking if possible.

Season with salt. Serve garnished with fresh herbs.

From the book ‘Robyn Martyn's best recipes for Crockpots and Slow Cookers’.

From Jesse Mulligan, 1–4pm

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