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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.”
3hrs 30mins

Ingredients Nutrition


  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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