Tired of the same Sunday roast and on the lookout for new spring recipes? Change things up this weekend and try Sophie Conran's Lamb Shank with Caramelised Onion Stew recipe

Sometimes dishes can become repetitive when served week after week. That's why, whilst we were working on the new Sophie Conran for Portmeirion collection, Sophie created a range of spring recipes for your new dinnerware. Whether you’re having a family lunch or an evening meal for two, we think this recipe is perfect for a Sunday afternoon. After all it went down a storm in Sophie's house.

Lamb shank with Caramelised Onion stew spring recipe

"This is an extremely popular dish in my house, as it is rich, sweet and tender. It is simple to make and rather satisfying to serve." - Sophie Conran

Ingredients (serves 4)

4 lamb shanks

2 tbsp olive oil

50g butter

2 large onions - peeled and sliced

1 tbsp dark brown sugar

2 tbsp sherry vinegar

1 tsp ground ginger

5 cloves

1/2 tsp each ground turmeric, nutmeg, cumin and coriander

750ml lamb or chicken stock

1 handful each dried apricots, prunes, jumbo sultanas and pine nuts

Sea salt and freshly ground black pepper


Preheat the oven to 150ºC / 300ºF / Gas Mark 2.

Season the lamb shanks with salt and pepper. Heat the oil in a large pot with a lid, over a high heat. Brown the shanks on all sides, then put aside on a plate.

Reduce the heat and melt the butter in the pan. Gently fry the onions for about 20 minutes until soft and translucent. Stir in the sugar, vinegar and spices and continue frying for 5–10 minutes, until nicely caramelised.

Stir in the stock, dried fruit and pine nuts. Nestle the shanks into the mixture on their sides and pop into the oven for 2 1/2 hours, turning the shanks halfway through cooking. Serve with plain basmati rice tossed with plenty of chopped dill, and a crunchy salad.

We would love to see how you serve your Lamb Shank with Caramelised Onion Stew dishes, so don't forget to tag us on Instagram and use #SophieConranForPortmeirion for your chance to be featured!