This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.

  • Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.

  • Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts

824.3 calories; 60.8 g protein; 34.8 g carbohydrates; 173.4 mg cholesterol; 792.9 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2006
I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt but otherwise it was a great meal. Read More
(44)

Most helpful critical review

Rating: 3 stars
06/21/2014
The flavor was good but way too greasy! If I ever make lamb shanks again I think I will boil them first to get some of the grease out. Update: I did make this again and boiled the lamb shanks first. I drained the water and cut off as much fat as I could. The meat was falling off the bone so I made this into soup. It did take care of the grease problem however. Read More
(6)
58 Ratings
  • 5 star values: 35
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
12/20/2006
I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt but otherwise it was a great meal. Read More
(44)
Rating: 4 stars
12/20/2006
I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt but otherwise it was a great meal. Read More
(44)
Rating: 5 stars
02/11/2008
Heavenly is the right word for it. I was a little conserned at first about all the garlic, but when it was cooked the flavor was so good that i wouldn't change a thing. Thank you very much this will very quickly be come a favorite in our house. Read More
(41)
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Rating: 5 stars
04/26/2011
I followed this recipe pretty closely and it came out so, so yummy. My Easter guests raved about it. I added a few tweaks of my own though. First off, When I floured and seared the meat, I added some ground coriander and freshly ground fennel seed to the flour, salt and pepper mix. I also added a large can of organic diced tomatoes to the stewing liquids. Finally, I agree with one reviewer who said it would be too greasy, so I degreased the gravy at the end by removing the cooked meat to a dish, skimmed the top couple inches of the roasting liquid into a foil bread pan, and stuck it in the freezer for about 20 minutes while I mashed the potatoes and cooked the green beans. Once the fat hardened, I just scraped it away from the juices underneath. (I'm glad I did because it was about a cup of fat! ) Then I added the juices back to the pot on the stove top, simmering for a few minutes to heat it back up and thicken. Read More
(41)
Rating: 5 stars
09/21/2008
Made it last year with 12 lamb shanks for a bunch of friends and they loved it so much! Trying this delicious dish again tonight with extra splash of red wine(personal preference!) Read More
(18)
Rating: 4 stars
03/30/2010
This would have gotten a high review but for one problem. Flavor was just great, however recipe should have stated that juices should be degreased and strained. You may want to pick out the veggies you want to eat also so you don't get the bits of pepper and herbs in sauce. My leeks also disappeared into mush, so it would have been nice to strain it out. Pull out the shanks and veggies you want, strain and degrease the stock, put it all back together to warm up and I think this recipe will be just wonderful. Read More
(16)
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Rating: 4 stars
04/07/2010
This was delicious! I was in a hurry so I didn't even sear the shanks. Just threw it in a crock pot and let it cook for 6 hours. Next time I'll add some new potatoes. Read More
(10)
Rating: 5 stars
08/25/2008
I have made this several times now and it has become a family favourite. Great with mashed potato. Thanks for the recipe! Read More
(8)
Rating: 3 stars
06/20/2014
The flavor was good but way too greasy! If I ever make lamb shanks again I think I will boil them first to get some of the grease out. Update: I did make this again and boiled the lamb shanks first. I drained the water and cut off as much fat as I could. The meat was falling off the bone so I made this into soup. It did take care of the grease problem however. Read More
(6)
Rating: 5 stars
12/07/2009
This is the first time I have had lamb I actually liked! We got our shanks from a local organic farmer. The meat was so buttery and tender it fell off the bone and the gravy I made with the juices was full of flavor. I roasted the shanks in my Le Creuset and it turned out perfectly in 3 hours. The only change I made was since it is December and I had no fresh herbs I used dried Herbes de Provence. I'm sure it would be even better with fresh herbs. Thanks for a great recipe! Read More
(5)