Slow‑Cooked Lamb Shanks (Fall‑Off‑the‑Bone Tender Paprika Recipe)

Recipe Overview
This slow‑cooked lamb shank recipe delivers melt‑in‑your‑mouth meat in a rich, aromatic sauce. Whether you’re cooking for a cosy family dinner or entertaining guests, this dish always impresses. The best part? It’s incredibly simple — the oven does most of the work.

The ultimate comfort dish — Lamb shanks, rich, hearty, and unbelievably flavourful

Ingredients for the lambshank recipe

• Carrots
• Cherry tomatoes
• Celery
• Zuchini
• Mini potatoes or potatoes diced
• 5/6 Garlic pods
• Rosemary
• Oregano (or Mixed Italian herbs)
• Thyme
• Paprika 2 teaspoons
• Pinch of Nutmeg powder or nutmeg pieces
• Pinch of garam masala (quarter teaspoon)
• Crushed pepper or black pepper (quarter teaspoon)
• 2 teaspoons salt
• Corn flour 2 teaspoons
• Beef stock or beef stock cubes dissolved into a glass of water
• Red wine two cups
• Apple and cider vinegar or Malt vinegar 3 or4 teaspoons
• 4 Lamb shanks (serves 3 or 4 people)
• Bread/Naan

Prep for lamb shank recipe:

Vegetables

Chop veges into appropriate size pieces. Chop the onions into large pieces. Slice/cut celery, carrots, potatoes and zucchini into medium thick pieces or sticks as preferred.  Place in baking tray spread out to make a cut vegetable base (on which you will put the lamb shanks).

Quick Prep the lamb shanks, by sprinkle a bit of paprika on it, olive oil , rub it on lamb shanks and place on a frying pan to seal/sear it, by frying for 2 mins in one/two spoon of olive oil/canola oil.  

Recipe method:

-Cook in fan forced oven at 150% for 2.5 to 3 hours or optionally can also be cooked in a dutch oven casserole dish

Place the Lamb shanks on top of chopped vegetables in the baking tray. Sprinkle two teaspoons of paprika onto lamb shanks, two teaspoons’ garlic or 5 crushed garlic pods, add half tea spoon black pepper and two tea spoons salt.  Add/sprinkle the herbs, thyme, oregano, rosemary, salt, pepper, wine, vinegar, beef stock onto the lamb shanks and vegetables. Cook in oven for 2.5 to 3 hours. Sprinkle corn flour on top.

The veges will release some water after initial cook in the tray and so I normally add the liquids over the 2.5 hours in 2 halves’, adding half at start and then the other half midway through cook.  Flip and mix the ingredients halfway through the cook.

As the 2.5 to 3 hours might make the vegetables quite soft, you can opt to put in some veges gradually over the cook, with some of them in the start with the lamb. 

Best served with Bread, naan or pulao rice

Tools/ingredients you might need :

Heavy‑duty Dutch oven casserole dish/fan forced oven

Stainless steel tongs

Garlic press

Measuring spoons

Heat‑resistant spatula

Garam masala spice

Paprika

Check out a sweet dish recipe to go with our lamb shanks recipe and also check out our old lambshanks recipe with wine for some variation