Rosemary and Wine Braised Lamb Shanks

Rosemary and Wine Braised Lamb Shanks


66 people made this

This is a method for braising lamb shanks so that they are wonderfully juicy and melt-in-your-mouth tender. Serve with rice.

Misty Noriega

Serves: 4 

  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 5 cloves garlic, sliced
  • 1 small onion, chopped
  • 2 teaspoons chopped fresh rosemary, plus sprigs for garnish
  • salt and freshly ground black pepper
  • 1 cup (250g) dry white wine

Preparation:10min  ›  Cook:2hours50min  ›  Ready in:3hours 

  1. 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.
  2. 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.
  3. 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.

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