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Braised Lamb Shanks With Leeks

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“Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
  2. Slice garlic cloved thinly.
  3. Trim lamb shanks of all fat and be sure to remove the "silverskin".
  4. Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
  5. When oil is hot but not smoking, brown meat very well on all sides, set aside.
  6. Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
  7. Return shanks to pan, season with s+p and srinkle rosemary over all.
  8. Add wine and bring to a simmer.
  9. Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

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