Heavenly Lamb Shanks

Heavenly Lamb Shanks

28
Lasse's Solskinn 2

"This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta."

Ingredients 3 h 20 m {{adjustedServings}} servings 824 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 824 kcal
  • 41%
  • Fat:
  • 41.3 g
  • 63%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 60.8 g
  • 122%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  4. Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Tips & Tricks
Roasted Lamb Breast

See how to make a lamb dish that’s similar to pork belly or spare ribs.

Chef John’s Grilled Lamb Steaks

Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.

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Reviews 28

  1. 38 Ratings

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Lara Hilbert Wokasch
12/20/2006

I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt, but otherwise it was a great meal.

JENNA
2/11/2008

Heavenly is the right word for it. I was a little conserned at first about all the garlic, but when it was cooked the flavor was so good that i wouldn't change a thing. Thank you very much this will very quickly be come a favorite in our house.

Mrs. Coleman
4/26/2011

I followed this recipe pretty closely and it came out so, so yummy. My Easter guests raved about it. I added a few tweaks of my own though. First off, When I floured and seared the meat, I added some ground coriander and freshly ground fennel seed to the flour, salt and pepper mix. I also added a large can of organic diced tomatoes to the stewing liquids. Finally, I agree with one reviewer who said it would be too greasy, so I degreased the gravy at the end by removing the cooked meat to a dish, skimmed the top couple inches of the roasting liquid into a foil bread pan, and stuck it in the freezer for about 20 minutes while I mashed the potatoes and cooked the green beans. Once the fat hardened, I just scraped it away from the juices underneath. (I'm glad I did because it was about a cup of fat! ) Then I added the juices back to the pot on the stove top, simmering for a few minutes to heat it back up and thicken.