Lamb Shank Braised in White Wine with Rosemary

Lamb Shank Braised in White Wine with Rosemary

43 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    2 h 50 m
  • Ready In

    3 h
Misty Noriega
Recipe by  Misty Noriega

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (43)

Rate This Recipe
MRSCLAUSE
44

MRSCLAUSE

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.
41

Susanna E.

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!

janzjewelz
28

janzjewelz

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 enjoying 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.

More Reviews

Similar Recipes

Roast Leg of Lamb with Rosemary
(406)

Roast Leg of Lamb with Rosemary

Rosemary Braised Lamb Shanks
(222)

Rosemary Braised Lamb Shanks

Braised Lamb Shanks
(64)

Braised Lamb Shanks

Lamb Ribs with Honey and Wine
(51)

Lamb Ribs with Honey and Wine

Lamb Shank Vindaloo
(6)

Lamb Shank Vindaloo

Braised Lamb Shank with Vegetables
(7)

Braised Lamb Shank with Vegetables

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 4.6 g
  • 1%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rosemary Braised Lamb Shanks

>

next recipe:

Lamb Shank