Minted Lamb Shanks Perfectly Oven Braised with Gravy

Minted lamb shanks slow-cooked in the oven in a mix of red wine and stock that makes the perfect base for an outstanding gravy!

Now roasting a shoulder or leg of lamb is far from being a realistic way to eat for two. But these part-roast, part-braised minted lamb shanks are my idea of the perfect Sunday lunch for two!

Oven Cooked Lamb Shanks with a Mint Gravy

Lamb has always been a favourite meat; yes, it is expensive, and it was a rare treat growing up. But we all deserve something that makes us feel special occasionally, right?

I use it in a really varied collection of dishes that range from some very British Barnsley chops to Indian lamb rogan josh, and Thai lamb massaman curry to some superb Greek lamb chops.

Lamb shanks are always fantastic, and here they are cooked in a minted gravy.

Mint and lamb are a match made in heaven. Mint features heavily in the beautiful and simple homemade gravy.

Sure, this takes a while to cook, but it is all very easy, and my gosh, your house will smell amazing whilst they are cooking.

If you don't have the time for cooking these, then check out my minted lamb meatballs or minted lamb chops. They both contain similar flavours but cook much faster!

Frequently Asked Questions

What size lamb shanks should I buy?

I like to serve a single lamb shank as a portion, greedy but hey, this is treat food!

You should look for individual lamb shanks that weigh around 300-400g (10-14oz).

Is there a substitute for lamb stock?

I lived in Central Europe when I developed this recipe. A place where lamb stock is impossible to find, and lamb was costly, so I didn't cook with it often enough to make stock.

As a result, I made this many times with beef stock, and it works a treat.

What is mint sauce?

I know that my British readers are down with this; you all know what I mean. I like to use Tracklemans mint sauce, but use whatever you can lay your hands on and that you enjoy.

If you are not from the UK, you may be scratching your head! Don't worry, you can make your own with vinegar, sugar, salt, and mint; it is really simple.

If you want to make your own, this homemade mint sauce recipe is a solid place to start.

Serving Suggestions.

This is full-on old-school meat and two veg fodder.

I like to serve these simple minted lamb shanks with buttery mashed potatoes and peas.

However, these work equally well with celeriac mash and even Swede and carrot mash.

The peas are a non-negotiable for me; the sweetness of them is perfect alongside the mint in the gravy.

It would be equally good with roast potatoes and Vichy carrots or glazed Chantenay carrots.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.

• Hob/stovetop.
• Oven.
• 30cm or 12" frying pan or skillet, not nonstick if possible.
• Roasting tin or dish, use one that is just large enough to hold the lamb shanks.
• Kitchen tongs.
• Blender.
• Fine mesh sieve.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Tin foil.