Braised lamb shanks

Ever wanted that perfect recipe for tender braised lamb shanks? Well here it is, as cooked by BNB’s Melissa Frohloff.


  • 4 lamb shanks
  • 2 tsp olive oil
  • 2 x 400g tins whole peeled tomatoes, roughly chopped
  • 4 large cloves garlic, crushed
  • 1 eggplant, peeled and diced
  • 2 shallots, sliced
  • 1 cup red wine (Shiraz)
  • 1 cup water
  • 1 tbsp garlic
  • 3 bay leaves
  • 6 sprigs rosemary, chopped
  • 1/2 cup chopped parsley
  • 1 tbsp salt
  • 1 cup barbecue sauce


  1. Preheat oven to 120C.
  2. Put olive oil in heat-resistant casserole dish over medium heat, cook shanks until brown, remove and transfer to a plate.
  3. Add shallots, garlic and rosemary and cook over medium heat for five minutes.
  4. Return lamb shanks to casserole dish.
  5. Stir in tomatoes, eggplant, wine, water and bay leaves, and bring to boil.
  6. Cover and cook in preheated oven for three hours, basting shanks with barbecue sauce every hour.
  7. Garnish with extra rosemary sprigs to serve.

Serves 4

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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