Lamb shanks with tomato, white beans and thyme

Paired with a glass of your favourite red, these melt-in-your-mouth lamb shanks make a great winter meal.


Ingredients (serves 4)

    * 4 large French-trimmed lamb shanks
    * 1/4 cup plain flour
    * 2 tablespoons olive oil
    * 1 large brown onion, finely chopped
    * 3 garlic cloves, crushed
    * 2 x 400g cans Italian diced tomatoes
    * 1 lemon, finely grated rind and 1/4 cup lemon juice
    * 1/2 cup white wine
    * 6 sprigs fresh thyme
    * 400g can cannellini beans, drained and rinsed
    * 400g sugar snap peas, to serve


   1. Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat. Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
   2. Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined. Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
   3. Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
   4. Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.
   5. Season the shanks with salt and pepper, and serve with the sugar snap peas.

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.



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  • Nos4R2D2 says
    Crazy how we are surrounded by sheep yet even once cheap lamb shanks are pricey now.
  • samala says
    Oh yum! When I was a kid mum used to cook up lamb roast for tea. It nearly always had a lamb shank with it. Me and my Dad used to eat it while everything else was still cooking because it didnt take as long to cook. It's amazing how a recipe can bring back so many memories.
  • Bobby says
    I remember the first time I ever ate lamb (intentionally anyway), it truly warmed my heart that cold winters night. And me and my small family were huddled around our gas cooker like it was a camp fire! I think every NZer must have a great sheepy memory :D
  • barnes10 says
    I love sheep thay taste great!!!! If God wanted us to be vege's he wouldn't have made animals.
  • samala says
    Our neighbours had a sheep. My Dad put me on it's back when I was six and it took off like a bull. Ran straight under overhanging branches from a tree. I fell off and was fully scratched up. Dad thought it was funny as. So yes I like eating them two!
  • samala says
    Haha, have got a few sheep stories. I think they are better to eat than to ride but thats just me. Each to their own...
  • Renee says
    Reminds me of winter time with mum and dad and my siblings. Too bad so few familys sit down and have meals together nowadays.

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