Braised lamb shanks

Preparation info

  • Feeds

    four to six

    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Traditionally poor people’s food, this is the new luxury - food cooked with no rushing, no pressure, and no worries. And the leftovers make a sensational sugo for pasta for tomorrow night. If there are any leftovers.


  • 2 carrots
  • 2 parsnips
  • 2 onions
  • 2


Peel carrots, parsnips and onions and finely chop. Chop leeks in half lengthwise, and cut into 5 cm (2 in) lengths.

Heat olive oil in a heavy-bottomed lidded casserole that will take direct heat, and brown lamb shanks really well (until dark brown) on top of the stove. Remove shanks, add carrot, parsnip, onion, leeks, celery and garlic, and cook for 10 minutes until they start to soften