Suzanne’s Lamb Shank with Elderberry, Balsamic and Tarragon Dressing

Ingredients (Serves 4)

  • 2 tbls Suzanne’s Elderberry, Balsamic and Tarragon Dressing
  • 4 lamb shanks
  • 4 glasses red wine
  • 2 glasses stock (Marigold is always a good choice)
  • 2 onions cut into chunks
  • 4 whole, skinned cloves garlic
  • 1-2 tbls oil
  • 8 button mushrooms, quartered
  • 1 tbls chopped fresh rosemary
  • 2 tbls well seasoned flour
  • 2 tbls fresh chopped mint or tarragon to serve


  1. Toss the shanks in the seasoned flour.
  2. Brown the shanks on all sides in the oil until rich brown. Remove from pan and keep warm.
  3. Fry the onions in the remaining juices with garlic until lightly coloured.
  4. Add the mushrooms and cook for 1 minute.
  5. Add the wine and stock to the pan and bring to the boil to deglaze the pan.
  6. Place lamb in a deep casserole dish, add the wine, stock and Suzanne’s Elderberry, Balsamic and Tarragon Dressing and all the remaining ingredients except the mint or tarragon.
  7. Cover and place in oven 2h - 2h 30m, Reg 3 / 160C until the juices have reduced to thicken slightly and the lamb is cooked and tender.
  8. Sprinkle the chopped mint or tarragon over before serving.


  • Delicious served with steamed broad or string beans, a flavoured mash, or try roasted root vegetables with a little of your favourite Suzanne’s Dressing stirred in 10 minutes before the cooking time is complete.