Provence: French Style Lamb Shanks

Provence: French Style Lamb Shanks

Here we have a combination of beautiful flavours and colours which have been simply prepared to create a very tasty Provencal dish.


  • 4 lamb shanks
  • 2 medium size globes of fennel cut into 6 segments each
  • 5 sprigs of lemon thyme
  • 3 tblsp olive oil
  • Salt and ground black pepper
  • 1 diced brown onion
  • 3 cloves of garlic
  • 1 red capsicum
  • 1 green capsicum
  • 3 tomatoes cut into quarters
  • 3/4 cup black olives
  • 3/4 cup green olives
  • 50ml dry white wine
  • 1/2 cup water


  • Preheat oven to 140 degrees.
  • Season lamb shanks with salt, pepper and finely chopped thyme. Heat oil in an oven proof pan and brown the meat for a few minutes. Add the onion and garlic, then stir. Add fennel, tomatoes and capsicum, then followed with the wine and water. Simmer and cook for about 2 minutes.
  • Cover the pan and cook in a preheated oven for two and a half to three hours until the meat is tender. Gently stir the contents of the pan 2 or 3 times during cooking and then add the olives half an hour before serving.
  • Place the shanks onto plates and spoon the vegetables and sauce over the top. Serve with mashed potato and maybe a leafy green vegetable.
Provence: French Style Lamb Shanks
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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