+ Well Nourished | Healthy Lamb Shank Recipe

Lamb, bacon and lentil pot

Another one pot wonder.  There’s nothing like a tasty stew to warm you up on these cold winter nights (yes even in QLD it’s cold)!   This healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite.

You don’t really need a whole shank per person here.  I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff.  Not only is this approach kinder to your hip pocket, but it’s also a healthier way to eat.  You know I’m all for variety too, so including the lentils for extra protein is a winner.

The bone stock I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added.  The onion, garlic, vegetables and rosemary give further immune support.

You can either throw it in the slow cooker or cook in the oven at a low temperature (like below).  The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.

Serves 4 

2 onions, sliced
1-2 large cloves garlic, sliced
2-4 lamb shanks (depending upon your appetite and the size of the shanks)
1 can brown lentils, drained and rinsed or 1 cup cooked brown lentils
2-4 carrots sliced roughly
4 rashers free range or organic nitrate free bacon, diced roughly
1 cup homemade chicken or lamb stock (recipe here)
¼ cup red wine
1-2 cups Swiss brown or button mushrooms, sliced
2 -3 stems celery, sliced roughly
2 tablespoons fresh rosemary, chopped (or 1 tablespoon of dried)
Sea salt and black pepper
Optional extras
1 zucchini, eggplant or parsnip, diced
1 teaspoon of dulse flakes

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  1. Preheat your oven to 160 degrees celsius.
  2. In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little coconut oil or ghee) over a medium high heat.  This is not essential and I have to confess, I’m a bit lazy and tend to take the just throw it all in approach.
  3. Next, add all of the ingredients, season and stir to combine.  Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
  4. Place the lid on the pot and cook for 2-3 hours.  I aim for 3 hours, as the longer it cooks the more tender the lamb.  I tend to put it in the oven before school pick up and it’s ready in time for dinner.
  5. Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following…

Serving suggestions
Steamed and buttered vegetables.
Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
Pureed or mashed cauliflower.
Cauliflower,broccoli and lemon salad (recipe here).
Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
A simple bowl of greens or a salad (recipe here).

Possible. Double the lentils, use vegetable stock, boost up the vegetables and add a tablespoon of smoked paprika (to add a smoky flavour like bacon).  You could also add tempeh and cook for only 1 hour.

Leave out the lentils.

Enjoy this hearty feast!


Let me know what your think.  I love receiving your comments.

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  • Lynsay

    Could you make a broth from the lamb bones? Or would all the gelatiney-goodness have gone into the stew because it is slow cooked?

    • I often make stock from lamb bones. I buy organic lamb packs which come with bones so I use some for stock (and my very lucky dog also has her share). If you are wanting to use the left over bones from a stew, it would depend on how long you’ve slow cooked it for already. Yes a lot of the goodness you would have had in the stew already. But I would probably hedge my bets and make a stock using the already cooked left over bones plus add in some fresh ones. Hope this helps, G x

  • jennifer

    Could you put the lentils in uncooked? With 2-3 hours would they not cook enough?

    • Definitely give it a go. Just rinse them very well before hand and make sure they are cooked well. You may also need to increase the liquid content (and just make sure they are in the very bottom of the dish, submerged in the liquid, so place the shanks in last). Let me know how you go. G x

  • Vic & Shaggy

    Oooooh la la, Lamb, Lentil & Bacon Hot Pot was delish. Thx a big bunch for sharing your gorgeous recipes. My husband is new to cooking and now thinks he owns the kitchen…. Oh yeah bring it on Chef Shaggy !! I will simply have to pour a glass of vino, relax and await the culinary delights….Tee Hee Vic 🙂

    • I’m very jealous. Wish I had a Chef Shaggy! Ho Hum, one day maybe. Really glad you enjoyed the lamb pot. Love sharing my recipes and health philosophies, so your very welcome. Just getting started (which places me firmly in the kitchen for now)! G x

  • Jodie Ticehurst

    I made this tonight for the family and inlaws staying with steamed brocolli and cauli and mashed pumpkin and potato. Not one plate had anything left on it! Nice!!! Thanks G!

  • Paul

    Love this, a real favourite

  • Jenna

    Can you do this in the slow cooker? Would it still need to cook for just 3 hours? Thanks 🙂

    • Hi Jenna, I can’t see why not as long as the bowl is big enough to house the shanks. My old slow cooker was too small for shanks but my new one (the old one broke) is big enough, but I haven’t tried it yet. I personally like to cook meat on the bone for as long as possible, just to extract as much goodness from the bone as possible, and only time does this. I also find longer cooking results in a more tender meat. Sometimes I’ll slow cook for 4-5 hours, your call though, G x

  • Rowena

    Oh my! This dish is amazing. I left out the lentils as I am grain free, beefed up the vegetables and cooked for 3 hours. With three hungry boys to feed, this is a winner! Thank you, Georgia.

    • Glad you enjoyed, it is delicious and filling too. Thanks for your feedback Rowena x

  • Rita

    Made this for guests . Simply delicious, as was the cauliflower, broccoli and lemon salad which accompanied it!

    • Awesome Rita, thanks for letting me know. So pleased you all enjoyed it, G x

  • Rebecca

    Hi, I made a few changes and this was really wonderful, thanks Georgia. I used more homemade lamb stock (5 or 6 cups in total) for moisture, probably 1.5 times the lentils, 4 lamb shanks, 2 anchovies (which I have learned go beautifully with lamb), and served topped generously with sauteed kale. Included the dulse. Cooked a good 3-4 hours. Rest as suggested… Wonderful and will definitely do again and experiment with different accompaniments. Thanks so much.

    • Thanks for sharing Rebecca. Yes anchovies are a great alternative to salt and add a nice depth of flavour to lamb. Glad you enjoyed, G x

  • Diahann

    Thanks as always for your awesome recipes Georgia! Just wondering if you know anywhere on the Gold Coast that I can buy nitrate free bacon. I’ve tried two organic butchers with no luck

    • You’re welcome Diahann, glad yo enjoyed it. I get mine from Wray Organic in Palm Beach. G x

  • Irena

    This was just beautiful. We will be having this regularly. I used French lentils and they were happily devoured by my 10 year old daughter. Thank you for sharing this recipe.

    • Glad you liked it Irena. My whole family loves this too G x

  • Yarrow

    Why haven’t I tried this before? Yum! My 9 month and 4 year old devoured this. Infact, I think I will need to double it next time 😊 Both my kids have bee introduced to food through baby led weaning and as a result they have a great curiosity and a healthy relationship with food. However, sometimes it is difficult to find meals that not only fulfill us big people but also allow baby to eat with success, as opposed to frustration. So many of your recipes have made baby led weaning so easy. I only have to cook one meal at a time and we all enjoy it and reap the amazing nutritional benefits. Thankyou again for another winner Georgia.

  • Yay – thrilled the whole family loved it. WE love this too, especially with the cooler weather beginning G x

  • Sharon

    We had this last night and it was delicious. Lamb shanks weren’t affordable at our local shops, so we used a Lamb Shoulder roast and cooked it in the slow cooker. Will definitely be doing again!

  • Glad you enjoyed it Sharon and great tip with the lamb shoulder (my favourite cut of meat) G x

  • Deb dunt

    Georgia, just wondering what tempeh is exactly, and is it available in supermarkets?

    • Deb it is fermented soy beans formed into a patty. Yes a lot of supermarkets stock it (near the tofu). Being a Soy product I recommend an organic or non-GMO source G x

  • Christy Sibley

    Thank you for sharing this recipe. I made it last week and it was amazing. I was so happy with the success that I am making it again this week!

    • Brilliant – thrilled you loved it and thanks so much for your feedback Christy. G x

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