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Braised lamb shank with rosemary and juniper

Slow cooked braised lamb shank should be very tender and come nicely away from the bone. The rosemary and juniper sauce compliments the fantastic flavours of the lamb, creating not only a great tasting dish but also a great smelling one too. One note of caution this dish does not require too many Juniper berries otherwise the sauce will become too bitter and over powering.

Aromatic Braised lamb shank with a rosemary and juniper berry sauce recipe


Serves 4

  • 4 lamb shanks
  • 125ml red wine
  • 1 clove of garlic roughly chopped
  • 1 small onion
  • 1 carrot
  • 1 stick of celery
  • 1 tsp dried juniper berries
  • 1 tbsp fresh rosemary
  • 650ml stock 50% beef 50% chicken (made from granules will suffice)
  • 1 tsp tom puree
  • corn flour to thicken
  • salt and pepper to taste


  • Firstly preheat a large frying pan with a small amount of vegetable oil, season the lamb shanks and seal in the pan until browned all over.
  • Place in an oven proof dish and set aside. Meanwhile in a saucepan fry the onion, garlic, carrot and celery over a low heat for 3-4 mins.
  • Add the red wine juniper and rosemary and allow to reduce by half.
  • Add the stock and tomato puree and bring to the boil.
  • Pour this mixture over the lamb, cover and cook in a preheated oven at approx 180*c for 2 1/4 hrs.
  • Remove lamb and leave to rest in a warm place, meanwhile to make the rosemary gravy, strain the liquid and discard the vegetables but try to retain some of the juniper berries
  • put the stock onto boil add some fresh rosemary and thicken with corn flour slaked with water. The dish is now ready to serve.

This dish goes great with all kinds of potato but my favorite is doing a champ mash. Champ mash is simple just add some finely chopped spring onion to your mash. Also serve this dish with some shredded savoy cabbage and honey glazed baby carrots.