Lamb Shank Braised in White Wine with Rosemary

Lamb Shank Braised in White Wine with Rosemary

44
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

Amount per serving ({{servings}} total)

  • 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

44
  1. 61 Ratings

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

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 ...

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.