Welsh Lamb Shank Casserole

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 2 hrs 45 mins
  • Total Time: -27315380.583333 minute
  • Yield: 4 1x
  • Category: Comfort Food
  • Cuisine: Welsh


A delicious and easy recipe for Welsh Lamb Shanks, cooked in the oven in a rich red wine and vegetable casserole. The ultimate in simple comfort food this Winter!


  • 4 Welsh Lamb Shanks
  • salt and pepper
  • 2 tbsp oil
  • 1 onion, diced
  • 2 garlic clove, crushed
  • 3 carrots, cut into rounds
  • 2 celery sticks, chopped
  • 3 tbsp flour
  • 500ml lamb or beef stock
  • 350ml red wine
  • 2 tbsp tomato puree
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 200g button mushrooms

To serve: mashed potato and kale


  1. Preheat the oven to 160c fan.
  2. Pat the dry lamb shanks dry with kitchen paper and then season generously with salt and pepper.
  3. Heat the oil in a large casserole dish and add the lamb shanks.
  4. Cook for about 10 minutes, turning until lightly browned on all sides.
  5. Remove the lamb shanks from the dish and place them to the side on a plate.
  6. Add the onion, garlic, carrot and celery to the oil in the dish and cook for 3 minutes.
  7. Add the flour, mix quickly and cook for another minute.
  8. Add the stock, wine, tomato puree and herbs and mix well.
  9. Bring the mixture to the boil and then turn off the heat.
  10. Add the lamb shanks back into the casserole dish and place in the oven.
  11. Cook for 2.5 hours. Half way through the cooking time turn the lamb shanks over and add the button mushrooms whole.
  12. Serve with mashed potato and cooked fresh kale.


This recipe is best served immediately after cooking but it will keep for up to 2 days in the fridge. To reheat, remove the meat from the bone and reheat in the microwave or oven until piping hot.