Lamb Shanks braised in Outback Tomato Chutney and Red Wine

Everyone’s favourite winter comfort food! Adding Outback Tomato Chutney brings a lovely depth of flavor to a perennial family favourite.


Serves 4


4 x 300 gm Lamb Shanks, fat trimmed

250 gm ripe red Tomatoes

250 gm Brown Onions

250 gm Chopped Carrots

2 Leeks, cleaned

10 cloves Garlic

50 Olive Oil

250 ml Red Wine

250 ml vegetable stock

1 jar (285) gm Outback Spirit Outback Tomato Chutney

1-2 tsp Outback Spirit Tasmanian Pepper Salt (adjust to taste)

Ground black pepper to taste



Turn on the oven to 180C

Peel the Onions and Carrots and chop roughly in approximately 1cm cubes

Peel the Garlic bulbs and roughly chop

Chop the fresh Tomatoes into approximately 1 cm cubes and slice the leeks.

In a heavy based pot add Olive Oil and bring to a medium heat, than add the diced onion and carrots, stirring continuously until transparent.

Add the Lamb Shanks and cook until lightly browned   

Add the chopped garlic cloves and continue stirring a further couple of minutes to release the flavour of the garlic.

Add the Red Wine and stir through

Add the chopped tomatoes and leeks

Add the Outback Tomato Chutney, stock and stir through.

Place the lid on the lamb shanks and place in the oven for 2 ½ to 3 hours. Remember to stir every 30 minutes so they cook evenly. Add a little water during cooking if the sauce around the shanks starts to dry.

When cooked the meat will be beautifully tender and should fall from the bone. A knife should not be necessary. You may cook longer if required. 


This recipe is also perfect for a slow cooker. Simply sear the meat and add all ingredients to the slow cooker, ensuring even distribution. Also ensure that the liquid level is sufficient for your slow cooker – if needed add more stock or water and then set, cook and come home to a delicious, unctuous Lamb Shanks dinner.

Serve on Sweet Potato Mash and a side of Green Beans

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