Country Lamb Shanks

bowl Serves 4-6


  • 4-6 Quality Mark Lamb Shanks, trimmed of end knuckle
  • 4 Tbsp flour, seasoned with salt and pepper
  • 1 tsp paprika
  • 2 Tbsp oil
  • 2 onions, peeled and chopped
  • 2 tsp minced garlic
  • 2 cups Campbell’s Real Beef Stock
  • 1 cup orange juice
  • 1 cup pitted prunes
  • ½ cup barley
  • Grated rind 1 orange
  • 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
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  • Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.

  • Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook for a further minute.

  • Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Alternatively cook in a slow cooker on low for 7-8 hours.

  • Season with salt and pepper if wished before serving on mashed kumara and beans.

By Beef + Lamb New Zealand

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