Braised Lamb Shanks in Onion Gravy with Mash
Fall off the bone lamb shanks braised in onion gravy and rosemary, served on creamy dairy free mash.
Made with Soffritto and Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.06 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the shanks with salt and pepper.
- 2
Heat the oil in a large flameproof casserole and brown the shanks for 8 minutes, turning, until deep golden all over. Lift them out.
8 min - 3
Add your ready made soffritto (see the base recipe) and the garlic to the pot and cook for 3 minutes. Pour in the stock and 400 ml of your ready made onion gravy (see the base recipe), add the rosemary and bring to a simmer.
3 min - 4
Return the shanks, cover and cook in the oven for 2 hours 30 minutes, turning once, until the meat is tender and pulling from the bone.
150 min - 5
Peel and chop the potatoes and boil for 15 minutes. Drain and mash with the spread and rice milk. Steam the broccoli for 4 minutes.
15 min - 6
Lift the shanks out, cover and keep warm. Simmer the sauce on the hob for 8 to 10 minutes until slightly thickened.
9 min - 7
Serve the shanks on the mash with broccoli and the sauce spooned over.
Tips
- Cover tightly. A loose lid lets the liquid reduce too far before the meat is tender.
- If the sauce is greasy, spoon the fat from the top with a ladle before reducing.
- Use a lamb shank per person and ask the butcher to trim any loose bone ends.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze the shanks in their sauce for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I cook lamb shanks ahead?
Yes, and they often taste better the next day. Cool quickly, chill in the sauce and reheat gently in a covered pan or oven until steaming hot all the way through.
Can I use a different meat?
Yes. Beef shin or ox cheeks work well with the same method, though they may need a little longer to become tender.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.