Rosemary and Wine Braised Lamb Shanks

    Rosemary and Wine Braised Lamb Shanks

    (66)
    13saves
    3hours


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (66)

    Reviews in English (64)

    by
    44

    Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!  -  15 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    43

    Lambshanks came out amazingly well! Meat was so tender, juicy and falling off the bone - really melted in your mouth! Flavor was great - usually use red wine to make lamb shanks but white wine was delicious. Followed recipe exactly but omitted the olive oil when browning the lamb shank. The fat from the shanks browned themselves and then I drained most of the excess oil. Great recipe - thanks!  -  29 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    29

    Absolutely melt in the mouth tender. I seared mine in the pan initially and then cooked it in my slow cooker with the liquid made as described.  -  17 Apr 2007  (Review from Allrecipes USA and Canada)

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