“I'm a HUGE Triple D (Diner's, Drive-In's & Dive's) fan!!! After seeing several episodes with places that serve lamb shanks (& my mouth watering), I decided to try my hand at it. I looked at several recipes on the Zaar, but I DO NOT like cooking with wine. IMO wine ruins the taste of most food instead of enhancing it, but to each his own. I came up with this & it turned out pretty tasty...hope you like it, too!!! I used a heavy covered cast iron dutch oven, but you can use whatever you have.”
READY IN:
13hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight. (You can skip this "overnight" step, if you want).
  2. The next day, preheat oven to 250°.
  3. Heat the Olive Oil in a dutch oven or large heavy skillet, over med. heat.
  4. Brown the shanks on all sides until golden brown. & remove to a plate.
  5. Saute´ the sliced vegetables, garlic & shallots for about 5-7 minutes.
  6. Add the bay leaf & fresh rosemary & place lamb shanks on top.
  7. Add the tomatoes & beef broth.
  8. Cover & roast in oven for 5-6 hours or until meat falls off the bone.

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