Greek-Style Slow Cooked Lamb Shanks

Prep Time
Cook Time
3h 35m
Ready In

"From one of our national supermarkets and their free monthly magazine June 2018."

Original recipe yields 6 servings


  • Serving Size: 1 (519.4 g)
  • Calories 260
  • Total Fat - 13.1 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 21.1 mg
  • Sodium - 563.6 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 6.8 g
  • Sugars - 7.7 g
  • Protein - 6.1 g
  • Calcium - 102.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 140C.

Step 2

Heat half the oil in a large flameproof casserole pan over a medium-high heat and cook half the lamb, turning occasionally, for 5 minutes or until brown all over and then transfer to a plate and repeat with the remaining oil and lamb.

Step 3

Cook the onion in the pan, stirring, for 5 minutes or until the onion softens and then add the garlic, paprika, oregano, fennel and thyme and cook for 1 minute or until aromatic.

Step 4

Return the lamb to the pan with the tomato, red wine, stock, olives and half the rosemary and bring to a simmer, cover and transfer to the oven and bake, stirring occasionally, for 2 1/2 to 3 hours or until the lamb is fall off the bone.

Step 5

Meanwhile to make the parsnip mash, cook the parsnip and potato in a large saucepan of boiling water for 15 minutes or until tender and then drain well.

Step 6

Return to the saucepan with the butter and using a potato masher or fok to mash until smmoth and then add the cream and stir to combines and season to taste

Step 7

Serve the lamb with the parsnip mash.

Tips & Variations

No special items needed.