DukesHill Products
2 x DukesHill uncooked lamb shanks
Regular price
Regular price £0.00 Sale price £29.95
1 jar DukesHill Braised Red Cabbage
Regular price
Regular price £0.00 Sale price £9.25
Other Ingredients
2tbsp vegetable oil
1 carrot, finely diced
1 brown onion, finely diced
1 stick celery, finely diced
1 tbsp plain flour
2 tsp tomato paste
250ml red wine
300ml fresh beef/lamb/chicken stock
500g mashed potato
200g butter
1 Spring onion, sliced
100g savoy cabbage, sliced
Salt and Pepper to taste
Parsley to garnish (optional)


Rated 5 stars by 1 users

The perfect winter-warming recipe using our succulent DukesHill lamb shanks, with a side of our delicious red cabbage.
Category Lamb
Serving 4
Prep Time 30 minutes
Cook Time 2.5 hours


  1. Step 1 Preheat your oven to 150C/300F.

  1. Step 2 In a heavy based lidded casserole pot, heat the oil until smoking and brown the lamb shanks all over. The more colour you achieve here, the better the finished result.

  1. Step 3 Remove the lamb and set aside, add the carrot, onion and celery and sweat for 10-15 mins until golden brown, add the tomato paste and cook for 3-4 mins on a medium heat.

  1. Step 4 Sprinkle in the flour and cook for 2-3 mins on a medium heat.

  1. Step 5 Add the red wine and turn up the heat and cook until totally reduced and nearly disappeared.

  1. Step 6 Add the stock and place the lamb shanks into the casserole dish, giving everything a good stir and season with salt and pepper. Add the lid and place in the oven for 2.5-3 hrs, removing the casserole lid for the last 45 mins. This will thicken the sauce. Turn up the heat to reduce further or add a little water to achieve your desired consistency.

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