RIDICULOUSLY GOOD Herbed Slow-Cooked Lamb Shanks
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
Serves: 4 - 6
  • 4-5 large lamb shanks (I managed to squeeze 5 large shanks into my le Creuset)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, finely chopped
  • sea salt
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon ground cinnamon
  • 1 tablespoon extra virgin olive oil
  • 2 large carrots, quartered and diced
  • 4 sticks celery, diced
  • 1 large leek, washed and finely sliced
  • 2 large onions,finely chopped
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoon fresh rosemary, finely chopped
  • 2 tablespoon apple cider vinegar
  • 100 ml verjuice or white wine
  • 6 anchovy fillets
  • 250 ml bone broth
  • Handful flat-leaf parsley, chopped
  1. Heat your oven to 180°C/350°F. I start by washing and chopping all my vegetables. Put aside in a large bowl.
  2. Throw chopped rosemary, thyme, dried oregano, cinnamon, and salt into your mortar and pestle. Give it a good bash. Rub the shanks in this mixture, pressing it in well. I find the best way to do this is to place your meat in a large plastic bag. Pour the herb mixture in and give it a good shake, ensuring each shank gets a good covering of the rub.
  3. Heat a thick-bottomed casserole pan, add your fat of choice and – when the fat has melted – brown the meat on all sides in batches and remove from the pan.
  4. Add the carrot, celery, onions, leek and garlic along with the extra chopped rosemary and a pinch of salt and sweat them until softened (about ten minutes).
  5. Add the apple cider vinegar and allow it to reduce to a syrup.
  6. Pour in the verjuice and allow to simmer for a couple of minutes.
  7. Add the anchovies and then add the bone broth. Shake the pan and return the lamb to the casserole. Shimmy the shanks around to get a nice fit.
  8. Bring to the boil, put on the lid and pop in the oven for 2 – 2½ hours to work its magic. Then, remove the lid and cook for a further half an hour.
  9. If you want to take the meat off the bone, now is the time to do so. Carefully remove your shanks from the casserole. Using two forks, gently pull the meat from the bone. It should fall away. Once shredded, the meat can be returned to the casserole. I also take care to ensure I have removed all the marrow from the bones and pop that back into the dish.
  10. Taste for seasoning. Finally, stir in a handful of roughly chopped fresh parsley.
Recipe by joannafrankham.com at https://joannafrankham.com/herbed-slow-cooked-lamb-shanks/