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Traditional Lamb Shank Stew
8 lamb shanks
1 orange
1 Tbls. olive oil
1-2 lg. onions, sliced thick
4 cloves garlic, sliced thick
1-2 carrots, cut into chunks
1-2 parsnips, cut into chunks
1-2 sticks celery, cut into chunks
2 bay leaves
3 cups chicken stock
2 cups red wine (any type)
1-2 Tbls. aeroplane redcurrant jelly (dried type)
3 tsp. cornflour


Preheat oven to 180 degree C. - 190 degree C.

Heat oil in a flame proof casserole dish or stove top soup pot and brown shanks on both sides, remove.

Peel 3 large strips from orange, set aside.

Add onion and garlic cloves to pot for 2 minutes, add carrots, parsnips, celery, and then place shanks on top.

Throw in the orange rind, bay leaves, then pour in the stock, red wine, jelly and juice of the orange.

Cover and bake or place on cook top at a simmer for 2 hrs or until meat is tender.

If it's not as thick as you would like place cornflour into cup add a little water, stir, and then add a little to the shanks and just pop back into oven or cook top till it thickens.


Preparation Time: 2 hours 25 minutes Serves: 4-6
Recipe Origin: Australia
Submitted by:
Ness Haines

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