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Chef’s Table

Warner's Taste Club - Lamb shanks with winter vegetables recipe
Warner's Taste Club - Lamb shanks with winter vegetables recipe

Lamb shanks with winter vegetables

Use the best of this season’s vegetables to create this heart-warming dish – it’s a one-pot wonder!


  • 4 lamb shanks
  • Seasoned flour for frying
  • 2 medium onions
  • 2 carrots, cut into sticks
  • 1 stick celery, chopped
  • 2 leeks, sliced
  • 2 sweet potatoes, peeled and chopped
  • Sunflower oil for frying
  • Half bottle white wine
  • Lamb stock cube
  • 1tbsp redcurrant jelly
  • 1 sprig fresh rosemary


  • In a large pan, sauté the onions and carrot in oil or dripping until lightly coloured. Add the sweet potato, celery and leeks, stir and cook until softened.
  • Toss the lamb shanks in the seasoned flour and lightly brown them in a frying pan.
  • Add the lamb to the vegetables in a large pot. Throw in the white wine and reduce for 1 minute.
  • Add enough stock to just cover the shanks. Season, and add the redcurrant jelly and rosemary.
  • Bring to the boil, cover with a tight lid and put in the oven for an hour at 200°C.
  • When the meat is coming away from the bone, it’s done. Serve with mashed swede and buttered kale.

To drink

Check out Wine of the Month for 5 great reds from Broadway Wine Company – perfect partners for an autumnal lamb dish!