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Photo of Italian lamb shanks by WW

Italian lamb shanks

Total Time
2 hr 40 min
20 min
2 hr 20 min
Tender, braised lamb shanks in an eggplant, cannellini bean and red wine sauce


Lamb shank meat, off the bone, raw

520 g, (buy 4 x 250g) French-trimmed, fat trimmed


6 whole, halved


2 stick(s), thinly sliced


1 medium, cut into 2cm pieces


1 medium, cut into 2cm pieces


2 clove(s), crushed

Red wine

½ cup(s), dry (125ml)

Beef stock

1½ cup(s), (375ml)

Canned diced tomatoes

400 g

Tomato paste

1 tbs

Canned cannellini beans, rinsed, drained

1 400g can, '(1 x 400g can)

Fresh basil

½ cup(s), coarsley chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook lamb, turning, for 5 minutes, or until browned. Transfer to a plate.
  2. Add eschalots, celery and carrot to same pan and cook, stirring occasionally, for 5 minutes, or until eschalots are softened. Add eggplant and garlic and cook, stirring, for 2-3 minutes, or until eggplant is golden.
  3. Stir in wine, stock, tomatoes and paste and bring to the boil. Return lamb to pan. Cover and bring to the boil. Transfer mixture to a large ovenproof dish and bake, covered, for 1 hour 30 minutes. Stir in beans and return to oven. Bake, uncovered, for 30 minutes, or until meat is tender and starts to fall off bone. Sprinkle with basil and serve.


SERVING SUGGESTION: Steamed green beans and cavolo nero (also called Tuscan cabbage or kale) or silverbeet.TIPS: This recipe is suitable to freeze (without basil). Once cooled, place in an airtight container, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.Eschalots are also called French shallots. They look like a small brown onion but have a milder, sweeter flavour.