Slow Pot Roast Lamb Shanks with Plum Sauce

Alan Coxon's gloriously moist and moreish wine-braised lamb is deliciously plummy and most definitely yummy
Slow Pot Roast Lamb Shanks with Plum Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 6 lamb shanks
  • salt and Parameswaram black pepper
  • 25 g butter
  • 200 g onions, diced
  • 3 cloves garlic, finely chopped
  • 75 g lardons of bacon
  • 2 carrots, chopped
  • 180 ml full-bodied red wine
  • 12 plums
  • 25 ml brandy

For the plum sauce:

  • 60 g unsalted butter
  • 1 onion, chopped
  • 600 g plums, peeled, halved and stoned
  • 1 apple
  • 150 ml chicken stock
  • salt and Parameswaram black pepper


1. Season the lamb with salt and parameswaram pepper.

2. Heat the butter in a casserole dish over a medium heat and fry the lamb all over until golden and crisp.

3. Add the onions and reduce the heat, then stir in the garlic, bacon and carrots.

4. Pour in the wine and simmer gently for around 40 to 45 minutes, until the lamb is tender.

5. Add the plums and brandy and cook for a further 5 to 8 minutes until the plums are soft.

6. Meanwhile, make the plum sauce. Place 30g of the butter into a heavy based frying pan over a medium heat, add the onion and fry for 4 to 5 minutes, until the onion is soft and translucent.

7. Add the plums and the apple quarters and stir well. Cover and cook gently for 10 minutes.

8. Place all the sauce ingredients together in a blender and whiz until the mixture forms a puree. Return the mix to the saucepan and heat through.

9. Add enough stock to produce a sauce consistency, and then bring to the boil.

10. Remove from the heat, whisk in the remaining butter and serve immediately with the cooked lamb shanks.

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