Tender Lamb Shanks

Lamb shank has got to be the best dish to cook on a stormy winter’s day. Cooked until the meat falls off the bone, lamb shanks are a treat indeed. Use Ras el Hanout, that will give your shanks a deep and broad taste in combination with the red wine.


  • 6 lamb shanks
    15 small onions, whole peeled
  • 3 sprigs of celery, finely chopped
  • 3 carrots, finely chopped
    6 cloves garlic, crushed
  • 4 tbsp Ras el Hanout
  • 2 dl olive oil
  • 3 tbsp tomato puré
    1 dl fresh or dried oregano
  • ½ dl fresh thyme
    1 can whole sweet cherry tomatoes
    ½ bottle of good quality red wine
    ½  bunch flat-leaved parsley
  • 2 tbsp lemon zest


  1. Heat a large cast iron pot on the stovetop and add 1 dl olive oil. Season the room temperature shanks with salt and pepper and brown in the hot pan, remove and set aside.
  2. Add the onions, celery, and carrots to the pot and simmer for 10 minutes until it has received a little color, add more olive oil if necessary, medium heat.
    Add the garlic and cook for a minute.
  3. Add tomato puré and cook for a minute.
  4. Add more olive oil and Ras el Hanout and cook for a couple of minutes, stir so the spices don’t burn.
  5. Stir in the chopped tomatoes, red wine, the fresh spices and return the shanks to the dish.
  6. Let simmer on the stove on low heat, or in the oven at 140°C for at least two and a half hours.
  7. The lamb shanks should be tender and falling off the bone.
  8. Before serving, top the lamb shanks with freshly chopped parsley and some lemon zest.
  9. Serve with firm yellow potatoes of good quality, roasted butternut squash with garlic and parsley or glazed carrots.