Lamb Shank Braised in White Wine with Rosemary

Lamb Shank Braised in White Wine with Rosemary

43
Misty Noriega 1

"Wonderfully tender, these lamb shanks are melt in your mouth juicy."

Ingredients 3 h {{adjustedServings}} servings 369 cals

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Nutrition

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  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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. 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 43

  1. 60 Ratings

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MRSCLAUSE
4/15/2006

Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!

Susanna E.
9/29/2006

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!

Jess O.
4/17/2007

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.