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Slow Cooked Lamb Shanks for Two

Prepare this great-tasting and easy-to-make dish for that someone special in your life using our grass-fed and free-range organic lamb shanks.

30 mins
2.5 hrs


  1. 2 Cleaver’s organic lamb shanks
  2. 1 tbsp plain flour
  3. 1 tbsp olive oil
  4. 1 small onion, diced
  5. 1 carrot, diced
  6. 2 cloves garlic, crushed
  7. 100ml red wine
  8. 250ml beef stock
  9. 1 cup tinned chopped tomatoes
  10. 2 sprigs fresh rosemary
  11. 2 tsp chopped fresh thyme


Pre-heat the oven to 160°C

  • Place the flour into a plastic bag and season with salt and pepper. Add the shanks and shake to lightly coat the shanks with flour.
  • Heat oil in medium sized casserole dish, or cast-iron pot. Sear the lamb shanks all over, then remove and set aside.
  • Add more oil if necessary, reduce the heat to medium then add the onion and saute until translucent. Add the garlic and carrot, stir for 1 minute then add the red wine and stock.
  • Bring to the boil and simmer for a minute or two then add the shanks and rest of the ingredients. Stir to coat the shanks with the sauce.
  • Cover the pot with a lid (or aluminium foil)
  • Place in the oven and cook for 2 hours, basting the shanks with the sauce from time to time.

Serve with creamy mashed potatoes and steamed green beans.

If you using a slow cooker add all ingredients and set on slow for 6 hours or high for 4 hours.