Recipe - levy lamb

Levy Lamb

A recipe for lamb shanks that will look like you went to great efforts when you serve it. Ingredients can be substituted, added or removed and it should still come out nice.


  • Lamb Shanks
  • Carrots
  • Onions
  • Mint Sauce
  • Lamb Stock Cube
  • Red Wine (I use Sainsbury's own Merlot, apart from this one time when there was an ID incident and I had to use Blossom Hill)


  1. Cut the onion into reasonably big bits. Peel the carrots if necessary, and chop them.
  2. Brown the lamb shanks by frying them. Do this until they are coloured all around (this is only because it apparently makes them taste better and it stops them being turned a funny colour by the wine. If you don't do it or don't feel you did it for long enough, don't worry.) Lightly fry the carrot and onions as well.
  3. Boil some water and disolve the lamb stock cube in it. Mix the mint sauce in as well.
  4. Put the veg in a casserole dish. Put the lamb shanks in. Pour the stocky mint sauce mixture over the top, and then pour the wine in. You can also spread some extra mint sauce onto the lamb.
  5. Put in the oven at around 150 degrees. It gets nicer the longer you leave it, up to about 4-5 hours. After four hours the outsides will look maybe a little over done but the insides are really nice. Every so often turn the lamb over and splash some of the sauce over it.
  6. Serve it, complete with the sauce and veg it's in with. Make something like mashed potato or roasties to go with it, and maybe peas.



This takes a long time in the oven but you can just leave it for that time. If you have a slow cooker you can put it in there instead, on a medium heat for about 7-8 hours.

We have a number of alternatives available, check the TSR Recipe Book for details