Lemon & Rosemary Lamb Shanks

Lamb shanks

Great comfort food on colder days.

Serves 6


  • 6 trimmed lamb shanks 
  • 2 tablespoons seasoned plain flour
  • 2 tablespoons olive oil
  • 1 brown onion, peeled and cut inot wedges
  • 2 sticks celery, sliced
  • 2 medium carrots, peeled and sliced
  • 400g can crushed tomatoes
  • 1 litre OXO Beef Stock (4 cubes made up)
  • Pinch nutmeg
  • ½ - ¾ cup milk
  • ⅓ cup cream 
  • Fresh parsley leaves for garnish


  • Coat lamb shanks with seasoned flour.
  • Heat olive oil in a large saucepan and brown lamb shanks evenly.
  • Bake in a preheated oven at 190°C for 15 minutes or until cauliflower is browned around the edges.
  • Combine roasted vegetables, OXO Vegetable Stock and nutmeg in a medium saucepan and bring to the boil.
  • Reduce heat, cover and simmer for 10 minutes. 
  • Puree soup with a stick blender then stir in milk and reheat without boiling.
  • Serve topped with a swirl of cream and garnish with parsely leaves.