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Chef’s Table in Season

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!

Chef's Notes

With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.

The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com


  • 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 Serve

Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.

That’s the hard work done!

Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!

To drink

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

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