Braised Lamb Shanks with Wholegrain rice

Braised Lamb Shanks with Wholegrain rice

Tender lamb is perfectly braised with onions, thyme, bay leaves and cinnamon then cooked in the oven allowing a rich depth of flavours to develop. The addition of wholegrain rice ensures that this dish is as delicious as it is healthy.

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To Serve

  • Wholegrain rice
    500 grams
  • Onion, sliced
  • Lamb shanks (seasoned)
  • Vegetable oil
    3 tbsp
  • Sprigs of thyme
  • Bay leaves
  • Cinnamon sticks
  • Garlic (whole)
    3 cloves
  • White wine
    200 ml
  • Lamb or chicken stock
    900 ml
  • French mustard
    1.5 tbsp
  • Redcurrant jelly
    3 tbsp
  • Parsley, finely chopped
    3 tbsp
  • Mint, finely chopped
    1 tbsp
  • Salt & Pepper (to taste)
  • Large ovenproof pan with lid
  • Large saucepan with lid



Preheat oven to 180C Seal shanks with onions, thyme, bay, and cinnamon on a medium to high heat. 3 cloves garlic (whole). 10 minutes


Add wine and reduce for 2 mins then add 1/2 the stock, cover and place in the oven to cook for 1 hour.


Meanwhile soak rice for 1 hour and add to dish with remaining stock and cook for 40mins covered Heat the redcurrant jelly and mustard with a couple of tablespoons of water in a saucepan.


Scatter with fresh parsley, mint and season as required. Pour over the redcurrant and mustard mixture and serve!

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