Serves 3 to 4


  • Oil, 2 tablespoons
  • Lamb Shank, 700 grams (seasoned with salt and pepper)
  • Onion, 1 (diced)
  • Carrot, 1 (chopped)
  • Flour, 3 tablespoons
  • Tomato Paste, 1 tablespoon
  • Red Wine, 750ml
  • Parsley, 10 sprigs
  • Thyme, 8 springs
  • Oregano, 4 springs
  • Bay Leaves, 2
  • Garlic, 1 (halved crosswise)
  • Beef Stock, 950ml
  • Salt, 1 teaspoon
  • Pepper, 1 teaspoon


  1. In a 4.5L Thermos® Shuttle Chef® inner pot, add oil under low heat, add seasoned lamb shank, and cook for 8 minutes until all sides are browned. Once browned, remove from inner pot and set aside for later use.
  2. In the same inner pot, add diced onions and chopped carrots.  Stir fry for 5 minutes or until onions are browned.
  3. After 5 minutes, add flour and tomato paste. Mix well and cook for 2 minutes. After 2 minutes, add red wine, parsleys, thymes, oreganos, bay leaves, garlics, beef stock, salt, pepper and browned lamb shank. Bring contents to a boil and once boiling, let it simmer for 5 minutes.
  4. After 5 minutes, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
  5. Before serving, bring contents to a boil and enjoy it with boiled vegetables or mashed potatoes.


  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.