Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Lamb Shanks In Red Wine

I served the shanks with mash to soak up the rich sticky red onion sauce & of course a pile of green veg.

Serves: 8

Prep: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes

Difficulty: easy




8 small lamb shanks or fore shanks
2 tbsp seasoned plain flour
6 red onions sliced
4 garlic cloves crushed
Bunch fresh rosemary, leaves picked and finely chopped
200g good quality Balsamic Vinegar – I used Belazu’s
400ml robust red wine (Italian is ideal)


Heat some oil in a large casserole.

Toss the shanks in the seasoned flour & colour in the pan. You might want to do this in two batches.

Remove the shanks then add the onions. Lower the heat, add a pinch of salt to stop them catching & soften for 10 mins.

Add the garlic & continue cooking or 5 mins.

Return the shanks & their juices to the pan. Add the rosemary, balsamic & red wine. Bring to the boil.

Get a piece of baking parchment large enough to cover the pan. Run it under the tap, squeeze our the excess water & place it on top of the pan. Add the lid & put in an oven at 180 for 4 hours.

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