Jamie Oliver Lamb Shank Recipe

The Jamie Oliver Lamb Shank Recipe is the ultimate comfort food—tender, slow-cooked lamb in a smoky, tangy sauce that’s just packed with flavor. With warming ancho chilies, juicy raisins, and a splash of apple juice, the sauce is a beautiful balance of sweet, smoky, and savory. I made this on a chilly weekend and was blown away by how deeply flavorful and satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Lamb and Sauce:

• 2–3 smoked ancho chilies
• 1 large handful of raisins
• 285 ml unsweetened apple juice
• 4 lamb shanks
• Olive oil
• 3 red onions
• 8 cloves of garlic
• 2–3 fresh red chilies
• 1 heaped tsp smoked paprika
• 3 fresh bay leaves
• 2–4 sprigs of fresh rosemary
• 1 x 400g tin of quality plum tomatoes
• 750 ml organic chicken stock (optional)
• Red wine vinegar

How To Make Jamie Oliver Lamb Shank Recipe

Prep the Flavor Base:

Start by soaking the dried ancho chilies and raisins in the apple juice—this softens them up and builds a sweet, smoky base for the sauce. Let that sit while you preheat your oven to the highest setting.

Sear the Lamb:

Rub the lamb shanks with olive oil, sea salt, and freshly ground black pepper. Roast them in a tray for 20 minutes—this gives the meat a head start and helps lock in those beautiful juices.

Build the Sauce:

While the lamb’s roasting, heat some olive oil in a large casserole pan. Gently fry the chopped onions, sliced garlic, and fresh chilies with smoked paprika, bay leaves, and rosemary. After about 10 minutes, the onions should be soft and aromatic.

Blitz the soaked ancho chilies and raisins—along with their soaking juice—into a smooth paste. Stir this into the onions. The scent at this stage is out of this world!

Slow Cook to Perfection:

Remove the lamb shanks from the oven and reduce the temperature to 140°C (275°F/gas 1). Add them to the casserole along with the tinned tomatoes and enough chicken stock or water to nearly cover the meat.

Give everything a good stir, pop a lid on the pot, and let it cook low and slow for 2.5 to 3 hours. The lamb should be falling-off-the-bone tender and the sauce thickened beautifully.

Finish and Serve:

Check the seasoning and add salt, pepper, and a splash of red wine vinegar to lift the flavors. I served mine with buttery mashed potatoes and garlicky steamed greens—absolutely divine.

Why I Love This Recipe

I made this dish for a cozy Sunday dinner, and it was pure magic. My partner couldn’t stop raving about how the lamb melted in their mouth, and the sauce had this perfect smoky-sweet richness. It feels special, but the prep is really straightforward—exactly what I love in a Jamie Oliver dish.

Recipe Tips

• Sear the lamb well: Don’t skip the initial roast—it’s key for flavor.
• Control the heat: You can tone down or amp up the chilies to suit your spice preference.
• Don’t rush the cook time: The long, slow braise is what makes the meat so tender.
• Use apple cider: If you’re out of apple juice, a dry apple cider adds a nice tang.
• Add beans or lentils: Bulk it out with pulses if you want to stretch the meal further.

How To Store This Jamie Oliver Lamb Shank Recipe

At Room Temperature:

Don’t leave lamb shank out for more than two hours—move to the fridge once it cools slightly.

In the Fridge:

Store leftovers in an airtight container for 3 to 5 days. The flavor gets even better the next day.

In the Freezer:

Freeze in a well-sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm in a covered dish in the oven at 300°F for 15–20 minutes, or microwave in bursts. You can also reheat it in an air fryer at 360°F for 4–5 minutes for a slightly crisped top.

Nutrition Facts (per serving)

• Calories: 207
• Carbs: 0g
• Protein: 24g
• Fat: 11g
• Sugar: 0g
• Fibre: 0g
• Sodium: 61mg

Let’s Answer a Few Questions!

Should lamb shanks be fully submerged in liquid?
Not quite—you want them mostly covered but with the tops exposed for a richer, more concentrated sauce.

Is it really necessary to sear the lamb first?
Absolutely! That crust adds a ton of flavor and keeps the meat juicy during the slow cook.

Why is my lamb shank chewy?
It probably needed a bit more time. This cut needs slow, gentle cooking to break down the connective tissue.

Can I use beef stock instead of chicken?
Yes, beef stock adds a deeper flavor, though chicken stock keeps things lighter.

What sides go best with this?
Mashed potatoes, flatbreads, or roasted root veg all work beautifully. Try it with colcannon mash for something extra comforting!

Try More Recipes:

• Jamie Oliver Salmon and Noodles
• Jamie Oliver Lamb Kleftiko
• Jamie Oliver Beef Tacos