Braised Lamb Shanks

"This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
photo by JustJanS photo by JustJanS
Ready In:
2hrs 50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Combine flour and pepper in large ziplock bag (I used a freezer bag).
  • Dredge lamb shanks in flour.
  • Thinly slice onion, mince garlic.
  • Heat oil in large frying pan.
  • Fry shanks until golden brown on each side.
  • Turn with tongs.
  • Place shanks in Dutch Oven, or large oven proof pot with lid.
  • Add minced garlic and bay leaves to pot.
  • Add onion slices to frying pan.
  • Cook stirring occasionally until onion is soft.
  • Add red wine to frying pan.
  • Cook stirring occasionally until slightly syrupy, approximately five minutes.
  • Pour onion mixture over shanks.
  • Sprinkle Italian seasoning over shanks.
  • Pour beef stock into pot.
  • Cook in 375 F oven for 2 hours and 15 minutes.
  • Sprinkle with salt and pepper to taste.
  • If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  • Return shanks to sauce to rewarm.

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Reviews

  1. Delicious! Finally found a recipe without tomato. Worked perfectly in the crockpot for 3 hrs. on high. Lovely aroma with succulent results. Devine!
     
  2. SHANKS a lot for such a wonderful recipe! I was glad to find one that didn't have tomato for a tasty change of pace. I served it with a side of pureed parsnips (like mashed potatoes but without the potatoes) and I liked the one poster's idea for cannellini beans as a side dish so I served those as well (sautéed with a little bit of kale mixed in). I hate to do more dishes than necessary so I made it all in one pot, reserving the braised meat off to the side until the onions with wine were ready then just added them back along with the other ingredients. Perfect for an otherwise foggy, drippy, icy, windy and grey winter day.
     
  3. I made this with 2 shanks in a dutch oven while we decorated the front of the house for Chistmas. Cooked itself. I opened a can of Canelli beans and heated them in the micro. I drained them and put the shanks and beans on our plates and spooned the rich wine sauce over both beans and shanks. We had french rolls to soak up the wonderful gravy. Wundabar!! could not have been better!!!
     
  4. This is a fantastic recipe for lamb shanks. So simple but yet so good. The meat was falling off the bone and oh, that gravy!! It is really rich and full of flavour. The cooking time was right on, leaving the lamb a bit pink. I am so happy to have found this dish and especially for the leftovers so I can enjoy this lamb again tomorrow!
     
  5. Well cooked shanks are always a 5 star meal in this house. They are a favourite, but are expensive, so they need to be done well. This made a really nice change, as most often we have tomatoey sauces over them, and lately a lot of beans in those sauces. This simple, but rich sauce really highlighted the flavour of our delicious shanks. Thanks, we'll make this one again.
     
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Tweaks

  1. I used olive oil; added a modest bit of sea salt, garlic powder and onion powder to the dredging flour/pepper mix; used gluten free all purpose flour; used Greek seasoning in place of Italian seasoning; added one more small clove of garlic well, because garlic...
     
  2. This recipe is fantastic! Instead of onions I used shallots. The meat was falling off the bone when it was finished and the sauce was excellent. We saved the sauce to use with future dishes. There was enough food for 4 people to eat and also leftovers for my wife and I the following day at work. Thanks for sharing such a great recipe.
     

RECIPE SUBMITTED BY

I am from Western Canada and have been cooking since I can remember. When I was 17 I moved to Florida for awhile to take care of an ailing Grandparent. It was there I feel I really 'learned' to cook, as I was his primary caregiver for a year. I have always loved trying new recipes, and I 'read' cookbooks like others read novels.
 
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