Slow-cooked lamb shanks

Lamb shanks, especially slow-cooked lamb shanks, make for the perfect winter warmer and this recipe makes it oh so easy to please the family.


  • 4 lamb shanks
  • 3 bottles of Monteith’s Doppelbock dark ale
  • 2 tbsp olive oil
  • 0.5kg Roma tomatoes, roughly chopped
  • 4 large cloves garlic, crushed
  • 20 shallot onions, peeled
  • 2 carrots, diced
  • 2 large bulbs garlic, crushed
  • 1/4 cup fresh parsley, rosemary, oregano and basil, finely chopped
  • 1 tbsp salt
  • 1 tbsp Promite
  • 1 cup plain flour
  • 1 chilli, finely chopped
  • 2 stalks of garlic chives, finely diced


  1. Preheat oven to 120C.
  2. Dust lamb shanks in flour.
  3. Heat olive oil in heat-resistant casserole dish over medium heat and sear shanks until brown. Transfer to a plate.
  4. Add garlic, shallot onions, carrot and garlic chives to dish and cook over medium heat for five minutes.
  5. Place lamb shanks on top of vegetables in the casserole dish.
  6. Pour the beer over the shanks.
  7. Add tomatoes, shallot onions, chilli, salt and Promite and stir to combine.
  8. Cover and cook in preheated oven for three hours.
  9. Remove the lid from the dish and cook at 180C, stirring frequently, until the stock reduces to half and thickens.

Serves four to six

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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