Recipe – Spanish Lamb Shanks

This is my absolute favourite winter recipe of all time, and it is perfect for a Sunday lunch during winter.


  • 8 small lamb shanks (1.5kg)
  • 1½T plain flour (I use gluten-free flour)
  • ½t cracked black pepper
  • 2T olive oil
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, crushed
  • 2t ground sweet paprika
  • 6 medium tomatoes (1kg), peeled, seeded, quartered. (I use 2 x 400g cans of tomatoes if I am feeling lazy!)
  • 3 large carrots, chopped into chunky bites
  • 2T tomato paste
  • 1 cup of dry red wine (250mL)
  • 250mL beef stock
  • 2 sprigs fresh rosemary, chopped
  • 3 strips lemon rind
  • 1 cinnamon stick
  • 90g seeded black olives (My husband doesn’t like olives so I don’t always include them & it is still yummy)
  • 2T lemon juice
  • 2T chopped fresh mint


  1. Toss lamb in combined flour & pepper. Heat oil in large deep pan or a big soup pot.
  2. Cook lamb in batches until browned all over, drain on absorbent paper, set aside.
  3. Add onion, garlic & paprika to same pan, cook, stirring until onions are soft.
  4. Add tomatoes, carrots, paste, wine, stock, rosemary, rind & cinnamon. Stir to combine.
  5. Return lamb to pan, simmer covered for 90mins, stirring occasionally.
  6. Stir in olives, simmer uncovered for 30mins or until lamb shanks are tender.
  7. Just before serving, stir in juice & mint.

Serves 4

If you are a vegetarian, replace the lamb with lots of vegetables (and the beef stock with vege stock) as this base is truly delicious.

Be Well / Love Life / Heidi Dening / Founder and CEO / Workable Wellness

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