Hearty Lamb Shanks

Hearty Lamb Shanks
Serves 4-6 Prep Time 20 minutes Cook Time 2 hours


  • 4-6 lamb shanks, trimmed of end knuckle
  • 1 large onion, peeled and chopped
  • 2 tsp crushed garlic
  • 2 parsnips, peeled and quartered lengthways
  • 3 stalks celery, cut into slices
  • 2 Tbsp Wattie's Tomato Paste
  • 1 Tbsp finely grated orange zest
  • ¾ cup orange juice
  • 2 cups beef stock
  • 2 bay leaves
  • 1-2 Tbsp freshly chopped thyme
  • ¼ cup Lea and Perrins Worcestershire Sauce
  • 700 g bag Wattie's Rosemary and Garlic Potato Roasters


1. Heat a dash of oil in a frying pan and brown the shanks on all sides. Transfer to a casserole dish.

2. Cook onion, garlic, parsnips and celery in the remaining oil until just beginning to soften. Add the tomato paste and cook stirring for 2-3 minutes. Stir in orange zest and juice, beef stock and bay leaves.

3. Cover and cook at 160°C for 1 hour 45 minutes or until shanks are tender.

4. Remove from oven, increase oven temperature to 230°C and arrange the Wattie’s frozen Rosemary & Garlic Roasters
on a baking tray. Cook for 20 minutes. To finish the casserole add Lea & Perrins Worcestershire Sauce
and thyme to the shanks and season with salt and pepper.

Serve shanks and crispy vegetable roasters in bowls.

Crockpot/Slow Cooker Instructions:

Prepare the recipe following steps 1 and 2, add ingredients to slow cookers with only 1 cup stock. Cook on LOW for approx 8 hours (refer to your user manual). Finish with Lea & Perrins, thyme, and seasoning. Serve as above.