This tender lamb shanks recipe pairs slow-braised lamb with creamy flageolet beans, white wine, and a rich vegetable base. Each shank cooks until it falls off the bone, soaking up a deeply flavoured sauce with smoky paprika and anchovies. Serves 4 and takes around 3 hours in the oven.
I make this whenever I want a proper Sunday centrepiece that looks impressive but barely needs any effort. The flageolet beans soak up all the cooking juices and make it a complete meal in one pot.
Lamb Shanks Ingredients
- 300g dried flageolet beans, soaked overnight
- 2 tbsp olive oil
- 4 lamb shanks
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- A few thyme sprigs
- 1 red chilli, finely chopped
- 1 tsp sweet smoked paprika
- 1 bay leaf
- 1 tbsp tomato puree
- 1 small tin anchovies, drained and diced
- 250ml white wine
- 1 litre lamb or chicken stock
- 4 ripe tomatoes, peeled and deseeded
- Fresh parsley, finely chopped
- Sea salt and black pepper
How To Make Lamb Shanks
- Prepare the beans: Drain the soaked flageolet beans and boil them in fresh water for 10 minutes. Leave them in the water until needed.
- Brown the lamb: Preheat the oven to 170°C (150°C Fan / Gas Mark 3). Season the lamb shanks with salt and pepper, then heat the olive oil in a large flameproof casserole. Brown the shanks on all sides until deeply golden, then set aside.
- Cook the vegetables: In the same dish, cook the onion, carrots, and fennel over medium heat for about 10 minutes until soft and starting to brown.
- Build the sauce: Add the garlic, thyme, chilli, paprika, bay leaf, tomato puree, and diced anchovies. Pour in the white wine and let it reduce by half.
- Assemble and braise: Return the lamb shanks to the casserole. Add the drained beans and pour in the stock. Bring to the boil, then cover with a tight-fitting lid and transfer to the oven for 1 hour 30 minutes.
- Add tomatoes and finish: After 1 hour 30 minutes, add the tomatoes and season well. Cover and return to the oven for a further 1 to 1 hour 30 minutes until the beans and lamb are very tender. Sprinkle with chopped parsley before serving.
What Are the Best Tips for Cooking Lamb Shanks?
- Brown them properly: Searing the lamb shanks on all sides builds a deep, caramelised base that carries the whole dish. Take your time and get a good golden colour all over.
- Use a heavy casserole: A good quality flameproof casserole dish with a tight-fitting lid traps steam and distributes heat evenly. This is what makes the lamb so tender. If you enjoy hearty one-pot meals, try the Hairy Bikers lamb hotpot for another comforting option.
- Soak the beans overnight: Flageolet beans need a good overnight soak before cooking. This softens them and cuts the braising time so they cook evenly alongside the lamb.
- Keep the lid on tight: Resist lifting the lid during the first 90 minutes. The trapped steam does the work, breaking down the tough connective tissue in the shanks.
What Should You Serve on the Side?
The flageolet beans make this a fairly complete meal on their own, but a side of creamy mashed potatoes or Hairy Bikers dauphinoise potatoes soaks up the rich sauce beautifully. A simple green salad or steamed greens like broccoli or green beans provide a fresh contrast.
For a more substantial spread, serve alongside a Hairy Bikers slow roast leg of lamb for a real lamb feast. Crusty bread is always welcome for mopping up the last of the sauce.
How Should You Store Leftover Braised Lamb?
Once cooled, store the lamb shanks and sauce together in an airtight container in the fridge for up to 3 days. The flavour actually improves overnight as everything melds together.
This dish freezes well too. Let it cool fully, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the oven until piping hot.
Nutrition Facts
- Per serving (approximate):
- Calories: 550 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 800mg
- Total Carbohydrate: 30g
- Dietary Fibre: 8g
- Sugars: 5g
- Protein: 50g
Frequently Asked Questions
How long do lamb shanks take to cook in the oven? At 170°C, lamb shanks need around 3 hours total. They are done when the meat pulls away from the bone easily with a fork.
How does the Hairy Bikers lamb shanks recipe compare to Jamie Oliver’s? The Hairy Bikers version uses white wine, flageolet beans, and smoky paprika for a hearty one-pot meal. Jamie Oliver’s version leans on dried chillies soaked in apple juice with raisins for a sweeter, spicier finish.
Can you overcook lamb shanks? Lamb shanks are very forgiving. Even an extra hour in the oven will not ruin them, though the meat may fall completely off the bone and break apart in the sauce.
Can you make lamb shanks in a slow cooker instead? Yes, brown the shanks first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours. If you enjoy slow cooker meals, try the Hairy Bikers slow cooker lamb tagine as well.
What can you use instead of flageolet beans? Cannellini beans or butter beans work as a good substitute. Tinned beans can be used if you skip the overnight soaking step, just add them for the final hour of cooking.
Try More Recipes:
- Hairy Bikers Lamb Hotpot Recipe
- Hairy Bikers Slow Roast Leg of Lamb
- Hairy Bikers Slow Cooker Lamb Tagine Recipe
Hairy Bikers Lamb Shanks Recipe
Description
This Hairy Bikers lamb shanks recipe features tender, fall-off-the-bone lamb braised with flageolet beans, white wine, and smoky paprika in a rich vegetable sauce. Ready in around 3 hours, this classic one-pot dish serves 4 and makes a comforting centrepiece for any occasion.
Ingredients
Instructions
- Prepare the beans: Drain the soaked flageolet beans and boil in fresh water for 10 minutes. Leave in the water until needed.
- Brown the lamb: Preheat the oven to 170°C (150°C Fan / Gas Mark 3). Season the shanks with salt and pepper, then brown on all sides in olive oil in a large casserole. Set aside.
- Cook the vegetables: In the same dish, cook the onion, carrots, and fennel over medium heat for about 10 minutes until soft and browning.
- Build the sauce: Add the garlic, thyme, chilli, paprika, bay leaf, tomato puree, and diced anchovies. Pour in the white wine and reduce by half.
- Assemble and braise: Return the shanks, add drained beans and stock. Bring to the boil, cover, and bake for 1 hour 30 minutes.
- Add tomatoes and finish: Add the tomatoes, season well, then cover and return to the oven for a further 1 to 1 hour 30 minutes until everything is very tender. Sprinkle with parsley before serving.
