This recipe is designed to feed a family – cut back on the ingredients if you are only cooking for two.


Pre heat oven to 180 degrees.

Soak the mushrooms in the red wine.

Heat a frying pan and when hot, sear the lamb shanks in a little olive oil and then place into a baking dish.

Add the onions, garlic and bacon to the pan and sauté on a medium heat until translucent. Add the tomato paste, mushrooms and wine and bring to a simmer. Then add the orange zest, orange juice and half of the stock.

When the pan is simmering, pour over the lamb shanks. Add the remaining stock, cover and bake for 2 ½ hours until the meat is very tender.

Served with mashed potatoes and green beans with garlic butter.


4 lamb shanks

½ cup porcini mushroom

3 cloves garlic, finely chopped

2 onions, diced

2 Tbsp tomato paste

1 cup red wine*

150g bacon, diced

3 cups chicken stock

2 oranges, zested and juiced

Olive oil*


*not included in your Market Box