Lamb Shank Braised in White Wine with Rosemary
- Prep Time 10 min.
- Cook Time 2 hrs. 50 min.
- Serves 4
Submitted by MNORIEGA
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1. 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
Nutrition Info
Per Serving
- Calories: 360 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 21 g
- Protein: 27 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
Wonderfully tender, these lamb shanks are melt in your mouth juicy.
Notes:
Wine Tip
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This is my favorite way to serve lamb
christieyachts - March 14, 2008 01:35:00 PM PSTI do not add the chopped rosemary until the lamb is done. the oils evaporate with cooking and you loose too much of the rosemary. When the dish is finished, add the rosemary and put the lid on the pot. Let it sit for a few minutes.
Try adding a few tablespoons of lemon juice to the recipe when you add the wine. Substitute shallots for the onion too! Finish with a little ground pepper.3 of 3 found this review helpful.
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Can be even simpler....and delicious!
LIBBY D - March 15, 2008 03:57:17 AM PSTI have been making lamb shanks like this for years, ever since my chef son served it to me on a trip to Britain........they have amazing lamb there! There's no need to have separate steps for the garlic and onions. With this long cooking time, after browning the shanks.......which should be done in the cooking pan so you keep all the wonderful brown bits left in the pan, simply add onions, garlic, wine etc , cover tightly with foil, and cook. Delicious!!!
2 of 2 found this review helpful.
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Misrepresentation
jworkman42 - March 14, 2008 02:24:27 PM PSTWhy do you show a picture of rib lamb chops with a recipe for lamb shanks? Makes you look uninformed.
The recipe itself and cooking instructions are clear and helpful. Should provide a tasty meal.0 of 4 found this review helpful.
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