These lamb shanks are melt in your mouth delicious and flavorful.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 50 mins |
| Total Time: | 3 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 lamb shanks
- 5 cloves garlic, sliced
- 1 small onion, chopped
- 2 teaspoons chopped fresh rosemary, plus sprigs for garnish
- 1 pinch salt and freshly ground black pepper
- 1 cup dry white wine
Instructions
- In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
- Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 69 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious, I serve over yellow rice!
I made this for family and they really liked it. Although their taste preference is more spicy, they really liked it. I was pleased.
Loved it!
I reduced the recipe for two people. It was easy to prepare and delicious to eat.
I love lamb shanks when I go out to eat, so I thought I would try them at home. I used this recipe except I used red wine (I go with the red for red meat rule), and while the sauce was yum the lamb wasn’t fall apart tender like I expected. While cooking it I was thinking it needed to be in more liquid, and thought it would also be easier braising in the oven. I am no expert at cooking lamb shanks though so I don’t know. Still rated 3* as I still ate the results, but will try another recipe next time or leave this to being a restaurant meal.
Our family and guests really enjoyed this recipe, it was delicious, I made them in the slow cooker then thickened the gravy and served it on mashed potatoes. On the side we had roasted asparagus and a green salad. My 91 year old mother-in-law ate the whole shank and everything that went with it.
Not bad, but very bland and over cooked. Two hours is way too long unless you want it well done. It’s an easy prep and you probably have everything needed which is nice. I’ll try it again but cook it for shorter.
Only change was using a crock pot on high for that last 3 hours. Very tasty & easy. My guy was about to pour sauce on it but after I told him to try it first (sheesh) he was very pleased with it as is. Passes the hungry-carnivore test 🙂
this is one that my husband requests time and time again
This was excellent! I had some goat shanks in the freezer so I used them instead of lamb. I browned them with the onions and garlic as directed but then transferred it to my crock pot. Added the rest of the ingredients and let it slow cook for about 4-5 hours. I added several cups of wine so it wouldn’t dry out during cooking. It was heavenly! Next time I will add some small potatoes and baby carrots to the pot for an all in one meal.
Great recipe, followed recipe exactly and was very pleased with the results. It was my first time cooking lamb, and husband has requested that I add this to our rotation. All three of my kids (3,5,7) also ate every bite!
I was very impressed with the results although I tweeked it a little bit. Altogether the meat was so tender & moist inside. My children loved the gravy. I made a rice dish to suck the gravy up and the results were fantastic..
Delicious! I threw in potatoes and then broccoli towards the end.
add beef stock and some vege
Awesome!!! Cooked without Rosemary though!
Incredibly good – followed recipe exactly although turned mean frequently. Picture does not do it justice. Will be a favourite now.
I did not care for this. I thought it was strange to make lamb with white wine, and might try it with a red, if I venture to try this again.
This sauce does nothing to enhance the lamb flavor. In fact, the lamb completely overpowers it. The sauce would be good with lighter-flavored protein (such as fish or chicken), but just doesn’t stand up well to lamb. I was totally disappointed!
Yes; this is good. I didn’t have the time it would take to prepare it according to the recipe, so I browned the lamb shanks, loaded the ingredients into a pressure cooker, and let her go for 45 minutes, letting the pressure drop of its own accord. It was really tasty! I would make it again, and probably use the pressure cooker againn, too.
Tasted like pot roast; a poor one at that. Seemed like a waste of fresh lamb.
It is a woundefull dish I used red wine instear of white, a Merlot. The dish came out wounderful the meat was so tender.