Stewed Lamb Shanks with Sun Dried Tomatoes and Olives

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recipe by Kenwood

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
  • Calories icon
based on 7 ratings

A rich, indulgent dish of lamb shanks cooked slowly until tender in a full bodied Mediterranean sauce. This recipe is perfect for a special occasion and is definitely one worth waiting for.

recipe updated Jan 5, 2024


  • Chantenay carrots icon
    Chantenay carrots
    150 g
  • Onion icon
    150 g
  • Fresh sage icon
    Fresh sage
    1 sprig
  • Sundried tomato icon
    Sundried tomato
    150 g
  • Green olives icon
    Green olives
    150 g
  • Lamb shank icon
    Lamb shank
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Garlic clove icon
    Garlic clove
  • Bay leaves icon
    Bay leaves
  • Nutmeg icon
    1 teaspoon
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Fresh rosemary icon
    Fresh rosemary
    3 sprigs
  • Chicken stock icon
    Chicken stock
    200 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Red wine icon
    Red wine
    300 g
  • Gin icon
    30 g
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon Stove
  • kCook icon kCook Multi
  • kCook icon Cutting board
  • kCook icon Frying pan
  • kCook icon Kcook bowl

Step preview

  1. Add lamb shank to a clean cutting board
  2. Rub salt & pepper onto the meat
  3. Set aside - approx 25 min
  4. Fit slow cook plug to kCook bowl
  5. Add chantenay carrots, onion, garlic clove, bay leaves, nutmeg, canned tomatoes, fresh rosemary, fresh sage, sundried tomato, green olives and chicken stock to the kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Attach lid to kCook bowl
  8. Cook with filler cap removed - 10 min, 90°C
  9. Add olive oil to a clean frying pan
  10. Heat
  11. Transfer meat to frying pan
  12. Sear until golden brown - approx 10 min
  13. Transfer content of frying pan to kCook bowl
  14. Heat frying pan
  15. Add red wine and gin to the frying pan
  16. Heat until just boiling
  17. Reduce one third
  18. Transfer content of frying pan to kCook bowl
  19. Season
  20. Cook with filler cap fitted - 8 hr, 90°C
  21. Serve
  22. Garnish with fresh parsley
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