Lamb shanks with tofu and spinach

We had invited friends over for a Sunday lunch and had a discussion about the food, lamb or beef? In the end I decided to cook lamb shanks. They are a great cut, not too expensive and full of flavor. They need to be cooked low and slow and you will be rewarded with fall off the bone tender meat. Red meat can be a bit heavy and I decided to try and make the dish a bit lighter by adding tofu. It has to be a firm tofu that keeps it shape whilst cooking.

Red wine braised lamb shanks 

preparation time 20 minutes 

cooking time 2 hr 15 minutes 

oven 160C or 320F

serves 5


  • 5 lamb shanks
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 1 cooking chorizo
  • 3 tbsp cooking oil
  • 1 bottle of red wine
  • 1/2 d or 1/4 cup soy sauce
  • 1/2 dl or 1/4 cup fruit flavored vinegar
  • 1 tbsp shaoxing rice wine
  • 1 dl chicken stock
  • 4 fresh or 2 dried bay leaves
  • 1 twig of rosemary
  • 2 sprigs of thyme
  • 200 gr or 7 oz firm tofu
  • 1 small bag of spinach

When I unpacked the lamb shanks I did discover that they weren’t trimmed so I went to work but it set me back about 30 minutes as I have very little experience. In the end it was well worth it and they looked just as I imagined!

Chop the carrot, the celery stalk and the onion fine. Remove the casing from the sausage meat and break it up. Salt and pepper the lamb shanks. Heat the oil in a casserole dish. Pan fry the cooking chorizo meat in the oil. Once browned remove from the oil and set aside for later.

Brown the lamb shanks around and remove, add the chopped vegetables and then the lamb shanks. Pour in the bottle of wine, again I used a very cheap bottle and it works just as well. Add the soy sauce, the shaoxing rice wine, the chicken stock, the vinegar and the herbs. Put the lid on and place in the oven for 1 hour.

Cube the tofu and place with the cooking chorizo.


After 1 hour take the dish out, add the cooking sausage and the tofu and out it back again for 1 hr and 15 minutes.


Whilst that is cooking mix the spices for the potatoes,see the recipe here.


I steamed cauliflower and made a salad on the side. When the lamb shanks were done the meat will be falling off the bone so use a slotted spoon to place them on a serving plate.


Add the spinach to the cooking juices with the tofu,place the lid on and let the steam wilt the spinach whilst the lamb shanks are resting for a few minutes and serve.


The lamb shanks were delicious and it was great with the tofu and spinach. The potatoes added just a hint of spice and it was a hearty but quite light Sunday lunch.

2 Responses to “Lamb shanks with tofu and spinach”
  1. This dish looks beautiful and sounds delicious! I have yet to try cooking lamb shanks, but this makes me want to try it soon!

    • petra08 says:

      hi Ada
      thank you 🙂 lamb shanks are great, they just need a little time but you are rewarded with delicious and tender meat! 🙂

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