Jenny Bristow

Ireland's good food Ambassador

Hot & Spicy Lamb Shanks with Oven Roasted Vegetables

Added on

A great dish for this time of year.  Roasting gives a great flavour.  Lamb shanks can either be taken from the shoulder or for a meatier cut, from the leg.  This cut of meat is tasty and cheap and when cooked with oven roasted vegetables make an economic dish for all the family.   All can be cooked together in the oven or in the slow cooker.


4 lamb shanks
4 cloves garlic – paper on
225g/8oz baby onions – peeled
Handful of sprigs of thyme
275ml/½pt vegetable stock
2 dsp redcurrant jelly (optional)


Oven Roasted Vegetables
900g/2lbs carrots
900g/2lbs parsnips
2 red onions
450g/1lb baby potatoes
2 dsp lemon juice
1 dsp soft brown sugar
1 dsp olive oil
2 dsp honey
Salt and freshly ground black pepper
1 sprig of parsley


  1. Place the lamb shanks in a large roasting dish and add the cloves of garlic.
  2. Add the onions, thyme and stock and cook in a pre-heated oven @ Gas Mark 5/190°C for 1½ – 2 hours until tender
  3. The liquid can be thickened slightly be the adding the redcurrant jelly.  This will give an excellent flavour to the stock.

Oven Roasted Vegetables

  1. Peel and slice the carrots, parsnips and onions.  These look better if you cut them into chunks of similar size.  Cut the baby potatoes in half.
  2. Mix the lemon juice, sugar, oil, honey and seasoning in a bowl.
  3. Put all the vegetables into a roasting dish and coat with mixture.
  4. Cook in a preheated Gas Mark 5/190°C for 1 hour.
  5. Garnish with parsley and serve.