Easy Easter Lamb

  • Cook Time : 2 hours 30 minutes
  • Serves : 6
  • Difficulty level : Easy
  • Type : Main Course

As seen on the recent myLakeland online event with Chris Bavin. Here’s his Lamb Shank recipe. Lamb Shank is a very popular recipe in restaurants and pubs but is super easy and surprisingly cheaper than the traditional leg of lamb.


  • 2 tbsp olive oil 
  • lamb shank per person 
  • onion chopped
  • carrots chopped
  • A portion fresh rosemary 
  • fresh bay leaves 
  • garlic cloves 
  • 2 tbsp plain flour 
  • 1 tbsp tomato purée 
  • 350ml white wine or beer 
  • 500ml lamb or chicken stock 


  1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 minutes browning the lamb all over.
  2. Remove the lamb, add the onion and carrot and cook for 10 minutes until starting to brown. Stir in the herbs and garlic and cook for a few minutes more. Stir in the flour and tomato purée, season well then pour over the wine or beer and stock.
  3. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hours until lamb is tender. Remove the lamb from the sauce and set aside.
  4. Put pan back on the hob and bubble the sauce down for about 15 minutes until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.