In this recipe, the amount of time that the lamb is left slow-cooking is proportional to the depth of flavour and fall-off-the bone factor – a fantastic winter dish by The Food Dept.






Skill level

Average: 2.8 (87 votes)


  • ¼ cup seasoned plain flour
  • 8 lamb shanks, French trimmed
  • 2 tbsp olive oil
  • 20 g butter
  • 16 eschalots, peeled
  • 2 bunches fresh garlic bulbs, trim the stems and halve horizontally
  • 2 cups red wine
  • ¾ cup balsamic vinegar
  • 1 cup beef stock
  • ¼ cup tomato paste
  • 2 tbsp brown sugar
  • 6 sprigs rosemary
  • 1 qty cauliflower puree

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 150°C (300°F). Place the seasoned flour on a plate and coat the lamb shanks.

Heat the oil in a large, shallow, oven-proof, casserole dish over a medium heat and brown the lamb shanks a few at a time until they are evenly browned. Set aside.

Reduce the heat and add the butter to the casserole dish. Once the butter has melted, add the eschalots and cook for 5 minutes, until they have a little colour and begin to soften.

Add the lamb shanks back to the casserole and add the garlic bulbs. Pour over the red wine, balsamic vinegar and beef stock.

Gently stir through the tomato paste, brown sugar and rosemary sprigs.

Bring to the boil over a high heat. Once boiling, remove from the heat and cover the casserole with the lid. Place in the oven and cook for 1 hour, remove from the oven and turn the lamb shanks, return to the oven and cook for another 1 hour or until the lamb is tender.

Once the lamb is cooked, check the consistency of the sauce – if it’s too thin, remove the lamb and eschallots, keep warm, then simmer the sauce over a medium heat until it reduces to the desired consistency.

Serve with cauliflower puree.



• Any leftover lamb can be pulled from the bone, shredded and tossed with the sauce through some torn fresh pasta sheets or pappardelle. 


Recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).