May 4, 2017

Lamb Shanks with Olive Oil and Garlic

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Preparation & Cooking: 2.5 hours | Serves: 4


  • 4 shanks, french trimmed
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
  • ¼ cup olive oil
  • 10 cloves garlic
  • 1 red onions, chopped
  • 2 carrots, chopped
  • 1 long red chilli
  • 2 sprigs rosemary
  • 3 bay leaves
  • 250ml white wine
  • 2 anchovies
  • 2 punnet perino tomatoes
  • 1 cup green olives
  • 2 cups chicken or beef stock
  • 2 cups tomato passata
  • ½ bunch parsley, chopped


  1. Preheat oven to 170°C.
  2. Season the lamb and a generous amount of salt and some pepper. Brown the seasoned shanks in a large hot pan with olive oil.
  3. In a separate hot pan, sweat the garlic, onion, chilli, carrots, rosemary, bay leaves, anchovies in olive oil, and stir. Add olives, white wine, stock, passata, tomatoes and the browned lamb shanks. Cover shanks with lid.
  4. Braise in the oven with the lid on for 1.5 – 2 hours at 170°C. It’s cooked when the meat falls off the bone.
  5. Stir in the chopped parsley and serve.

This recipe is brought to you by Good Chef Bad Chef, where you can find great cooking tips, recipes, nutritional info and more from celebrity duo Adrian Richardson and Zoe Bingley-Pullin.

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