Lamb Shanks

  •  4 Lamb Shanks – Fat Removed

  • 1  Jar or approx. 120g of Sun dried tomato pesto
  •   1 400g can of Chopped Tomatoes (or Fresh)
  • 2 Tomatoes, cut into wedges
  • 1 Large Spanish Onion, Sliced
  • 500g Mushrooms, Sliced
  • 1 cup of Red Wine
  • 3 tbsp Sweet Sherry
  • 4 Garlic Cloves
  • 1 Litre of Beef Stock
  • 1/2 tbsp Fresh Rosemary or Thyme


  •  Heat approx. 1 tbsp of Oil in a nonstick pan. Cook the Lamb Shanks until browned on all sides. Do 2 at a time to allow enough room in pan.
  • Add sliced onion and garlic to the pan and cook until translucent/soft.
  • Add mushrooms  and cook for a further 2 minutes.
  • Add Chopped Tomatoes, pesto, paste, red wine, beef stock, sherry and herbs and bring to a simmer.
  • Add Shanks to  sauce to a slow cooker. Make sure shanks are covered by mixture, add more beef stock to mixture if not.
  •   Place slow cooker on AUTO for 7 hours.
  • Serve on a bed of Creamy Mashed Potato (see Laureldale Pork Rack with Braised Red Cabbage and Creamy Potato Mash recipe)

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