Lamb Shanks and Vegetables.

Submitted by Josephine Dawe

Lamb Shanks and Vegetables.

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Serving: 6
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 1 onion
  • 1 swede
  • 1 large parsnip
  • 2 large potatoes
  • 2 large carrots
  • 2 stalks of celery
  • 1 cup frozen peas
  • 2 cups vegetable stock
  • 2 lamb shanks
  • 2 tbs Worcestershire sauce
  • 2 tsp garlic
  • Dried rosemary and season all
  • Gravox powder to thicken.


  • Dice up all veges and place into sc, except peas.
  • Place lamb on top. Pour over stock. Add rosemary and season all and garlic.
  • Cook on low for 6 or so hours or until meat is falling off the bone. Remove the bones.
  • Add peas and amount of gravy to thicken. Continue to cook until peas are cooked and gravy has thickened.
  • Serve with mash potato or crusty bread rolls.

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