Baked Lamb Shanks


  • 6-7 HORIZON lamb or hogget shanks (knuckles)
  • 2 onions sliced
  • 1 carrot chopped
  • 3-4 tbsp tomato soup powder
  • 1 cup of water
  • Rosemary sprigs or dried rosemary


  • Fresh rosemary or mint sprigs or chopped parsley and grated lemon rind


  1. Trim shanks carefully removing as much fat as possible.
  2. Spread onion and carrot in a shallow roasting pan or baking dish.
  3. Place soup powder in a plastic bag and in it shake lamb shanks a few at a time to coat evenly. Arrange lamb on top of vegetables.
  4. Add water and a sprinkling of rosemary. Cover pan with foil.
  5. Bake at 160 degrees celsius for 2 1/2 hours or until very tender.
  6. Serve garnished with fresh herbs or sprinkled with chopped parsley and grated lemon rind. Serve with mashed potatoes and colourful vegetables.

Serves 4-6