Spanish-style lamb shanks

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Spanish-style lamb shanks


Try an interesting twist on lamb shanks by adding these Spanish flavours.

Cooking Time

Preparation Time :20 Min

Cook Time : 3 Min

Total Time : 23 Min


Serves :
  • 2 tablespoons olive oil

  • 8 (2.2kg) French-trimmed lamb shanks (see note)

  • 2 brown onions, cut into wedges

  • 3 garlic cloves, roughly chopped

  • 1 tablespoon smoked paprika

  • 1 tablespoon ground cumin

  • 3/4 cup dry sherry or dry red wine

  • 2 x 410g cans crushed tomatoes

  • 1 1/2 cups Campbell's Real Stock Chicken

  • 3 dried bay leaves

  • 3 thick strips orange rind, white pith removed

  • 1 cup pitted green olives mashed potatoes, to serve


  • Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
  • Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes.
  • Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours.
  • Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes.