Cooking at Home
Slow Cooked Lamb Shanks with Asian Flavours


  • 2 tablespoons plain flour
  • Ground black pepper, to taste
  • 4 lamb shanks, frenched*
  • 2 tablespoons (40mL) olive oil
  • 1 large onion, finely sliced
  • 4 garlic cloves, crushed
  • Pinch chilli flakes
  • 1 red capsicum, finely sliced
  • 6 baby yellow squash, halved
  • 3 cups (750mL) salt reduced beef stock
  • 2 tablespoons (40mL) red wine vinegar
  • 3 tablespoons (60mL) Kikkoman Tamari
  • 1 teaspoon ground black pepper
  • 2 star anise
  • 2 cinnamon sticks
  • Mashed potato, to serve
  • Steamed baby carrots, to serve

Kikkoman sauce used in this recipe

1hr 50min
Cook time
1hr 30min
Prep time

Slow Cooked Lamb Shanks with Asian Flavours


  1. Pre-heat oven to 180 deg. C.
  2. Combine flour and black pepper and roll lamb shanks in the seasoned flour.
  3. Heat the oil in a large non-stick fry pan over medium heat. Add the meat and brown well on all sides, taking care not to burn. Transfer to a plate and set aside.
  4. Add the onion, garlic and chilli flakes to the pan and cook for a few minutes until the onion starts to soften. Transfer the lamb shanks, onion mixture, capsicum and squash to an oven-proof casserole dish with a lid, or to a slow cooker.
  5. Add the stock, vinegar, Tamari Soy Sauce, pepper, star anise and cinnamon stick. Cover and place in oven for about 1 1/2 hours, or to a slow cooker on medium for 4-6 hours, until the meat is almost falling off the bone.
  6. Serve with mashed potato and steamed baby carrots.

Key tip

*Frenched lamb shanks are shanks where the excess fat and tendons have been removed from the top of the shank. Your butcher will do this for you.

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