Lamb Shank Braised in White Wine with Rosemary

41 Reviews

Prep: 10 min
Cook: 2 hr 50 min
Ready In: 3 hr

“Wonderfully tender, these lamb shanks are melt in your mouth juicy.” - by Misty Noriega

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
369 cal
18%

Fat
21.5 g
33%

Carbs
4.6 g
1%

Based on a 2,000 calorie diet

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Reviews (41)

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MRSCLAUSE

Apr. 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!..." See more"

Susanna E.

Sep. 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 de..." See morelicious. 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!"

janzjewelz

Jun. 21, 2008

"Simply gorgeous, they just dissolved in your mouth. I served them with roast potatoes and vegies. I poured some of the juices over the vegies at the end. Compliments all around from everyone. I was en..." See morejoying them so much I didn't want my plate to become empty. I will most definitely be cooking them again and I made no changes to the recipe. "

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