Mum’s Maranoa Lamb Braised Shanks

Mum’s Lamb Shanks are to die for! Fourth generation country cooking utilising recipes and techniques handed down. But then she just throws in a little bit of this and a little bit of that to create a style of her very own. It’s a family favourite every time!


  • 6 Maranoa Lamb Shanks

  • Olive Oil

  • 2 large Onions, diced

  • 4 Carrots, diced

  • 4 Celery sticks, diced

  • 8 cloves Garlic, crushed

  • 1 ½ tblsp Seeded Mustard

  • 3 tblspTomato Paste

  • 2 tspn Curry Powder

  • 3 tblsp Relish (tomato based relishes work best)

  • 2 tblesp Paprika

  • 2 tblsp Gravy Powder

  • 3 cups Stock

  • Herbs of your choice – Mum uses Rosemary


  1. Preheat oven to 160C.
  2. In a bowl place Seeded Mustard, Tomato Paste, Curry Powder, Relish, Paprika, Gravy Powder and a little of the stock – stir to combine into a smooth paste and set aside.
  3. Heat a heavy based casserole dish over a low heat.
  4. Add your Maranoa Lamb Shanks and seal without colouring too much...this allows for the sauce to better penetrate the meat. Do this in batches and transfer the Shanks to a large plate.
  5. Use a good drizzle of Olive Oil now in the same casserole dish and increase the heat.
  6. Add the garlic,onion, carrot and celery, sautee gently or until the vegetables start to soften. Add the paste of flavours that you mixed up earlier and cook off slightly just for a few seconds – being careful not to burn.
  7. Return the Lamb Shanks back into the casserole dish and add the stock.
  8. Stir well, then season with Salt and Pepper and add in the herbs.
  9. Bring to a simmer, cover and transfer into the oven.
  10. Cook for 2 – 21/2 hours or until the lamb is falling off the bone and forks apart.
  11. Scatter with some fresh herbs and serve on a bed of soft polenta or creamy mash.

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