This fall off the bone, super tender lamb shanks is a perfect dinner option on a rainy weekend. I love this with my velvety mash potato recipe or if I’m serving it straight away, my creamy polenta. Watch the video below to learn how to make restaurant-style mash potatoes at home!

We went down the coast as part of my husband’s birthday gift to yours truly, and it was our first time there together. It was enjoyable, relaxing and the beaches are so beautiful. I only had one problem, every time I travel anywhere, I try to find inspiration for my next posts, and truth be told, I did not have a eureka moment this trip. However, because it’s been rainy in Sydney, I thought I’d share the recipe for one of my favorite cold weather dishes. It’s relatively easy to make, and just so comforting. You can use your slow cooker if you have one and that makes this recipe a convenient midweek dinner too! So nothing lost in the end, because I still found inspiration on what to post today!

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Give this recipe a try and let me know what you think in the comments below! Don’t forget to snap and tag so I can see your photos on social media. Enjoy your weekend!


Difficulty: Easy Prep Time: 15 Mins Cook Time: 3 Hr Total Time: 3 Hr 15 Mins

Braised Lamb Shanks

Serves 4



0/7 Instructions
  • Preheat oven to 170C. Trim lamb shanks of excess fat, pat dry then season with salt and pepper.
  • Heat oil in a pan. Brown shanks on all sides then place in a baking dish big enough to fit all 4 shanks and deep enough to hold 2 litres of liquid.
  • In the same pan, sauté vegetables until soft. Add red wine, bring to the boil then reduce red wine to half. Add stock, bring to the boil then pour liquid into the baking dish.
  • Cover tightly with foil and braise for 2 1/2 - 3 hours or until the meat is very tender that it falls off the bone.
  • When the meat is ready, take the meat out of the dish and cover with foil. To make the sauce, take the herbs out of the liquid (if there are big bits) then blend the liquid until smooth, be careful when blending hot liquids.
  • If you don't want to blend the liquid, simple strain off the vegetables and reduce the liquid in a sauce pot until your desired consistency. Please note this will result to less sauce.
  • Serve lamb shanks with mash potato or polenta and pour sauce on top.


  1. Feel free to cook the shanks in your slow cooker following manufacturer's instructions.
  2. Click here for my velvety mash potato recipe.

I love cooking for family and friends, for me it’s the best part of being a chef. Sharing my food with people and seeing them enjoy it gives me so much happiness.

During the warmer months, it’s great to have a barbecue and toss together salads but winter dinners at our house are about slow-cooked meals with rich sauces and a creamy side dish like mash potatoes, mac & cheese, polenta and potato au gratin. Remember, carbs don’t count in winter! So tell me, what’s your favourite winter meal?

Now, one of my go-to slow-cooked meals is this classic winter dish of braised beef cheeks in red wine sauce. Serve it with blanched peas, and any of the side dishes above. Make a double batch and freeze some for a rainy day! Let me know what you think when you make it & don’t forget to snap a photo and use #mrsfancypants on Instagram for a chance to get featured!

Equipment Notes:

The best thing about slow cooked meals nowadays is that they are so easy for everyone. You can simply sear your meat before leaving for work then set-up your slow-cooker to do the cooking and finish the dish when you get home. The 2 slow-cookers below are highly recommended, though I use my oven for all my slow-cooking. Amazon sometimes have better prices than in-store and if you click on the photos, they will take you to shop on Amazon. However, if you are in a hurry, The Good Guys offer a free 2-hour click & collect service as well as next day delivery in Metro areas.

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Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Hr Total Time: 5 Hr 10 Mins

Braised Beef Cheeks in Red Wine Sauce

Serves 4-6


A perfect winter dish. Serve these tender beef cheeks with my velvety mash potatoes or creamy polenta.



0/6 Instructions
  • Preheat oven to 200C. Heat up oil in a sauté/casserole pan until smokey. Season beef cheeks with salt & pepper then sear all sides in the hot pan until golden brown. Take off the pan and set aside.
  • Now add the onion and garlic. Cook the onion through without burning. Then add the carrot and celery. Drain off any excess oil. Pour red wine into the saucepan and quickly scrape the bits off the bottom then simmer until reduced by half.
  • Now add the herbs and the beef stock. Bring to the boil then pour into a braising pan or roasting dish. Add the beef cheeks, cover with baking paper then wrap tightly with aluminium foil.
  • Place the roasting pan in the oven and turn the oven down to 150C. Leave to cook slowly for at least 3 hours up to 5 hours.
  • Once done, remove the beef cheeks and set aside, then try to skim the fat off the top of the liquid and strain off all the vegetables to discard. If you have more time, I strain the liquid into another container and discard the vegetables. Then I let the liquid cool down in the fridge so the fat will solidify and I can easily scoop it out the next morning. Discard the fat.
  • Put the strained liquid and the beef cheeks into a pot and reduce down the liquid to a nice saucey consistency. Serve warm with creamy polenta or mash potatoes.