The perfect Sunday afternoon is a slow cooking pot of lamb shank.


2 tablespoons extra-virgin olive oil
2 lamb shanks
1 large white onion, diced
2 to 3 cloves garlic, minced
1 to 2 large carrots, sliced half inch thick
5 to 6 baby potatoes
2 stalks leek, sliced half inch thick
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
2 bay leaves
1 cup beef stock
1 bottle ginger ale

Salt, to taste
Pepper, to taste


1. Pat the lamb shanks dry and sprinkle with salt and pepper.

2. In a dutch oven, heat 1 tablespoon of olive oil over high heat. Sear the lamb shanks until brown all over, about 5 minutes.

3. Remove lamb onto a plate and drain excess fat from the pot.

4. In the same dutch oven, turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil and add onion and garlic, cook for 2 minutes.

5. Add carrot, potatoes and celery. Cook for 3 to 5 minutes until onion is translucent and sweet. Add the ginger ale, beef stock, tomato paste, thyme, rosemary and bay leaves. Stir to combine.

6. Place the lamb shanks back into the pot and bring to a simmer. Cover and let it cook for 1 hr 30 mins to 2 hours. Check every 20 minutes to ensure lamb meat is ultra tender.

7. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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