Rating: 4.5 stars 4.7
510 Ratings
  • 5 star values: 400
  • 4 star values: 84
  • 3 star values: 22
  • 2 star values: 2
  • 1 star values: 2

Lamb shank recipe for tender lamb slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Excellent served with polenta or roasted garlic mashed potatoes, my family's favorite, to soak up the wonderful sauce. This is a fantastic dish to make for company, as all the prep work is done at the beginning. All you have to do is wait.

Recipe Summary

20 mins
3 hrs 5 mins
3 hrs 25 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season lamb shanks with salt and pepper.

  • Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

  • Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.

  • Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.

  • Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving.

Nutrition Facts

481 calories; protein 30.3g; carbohydrates 17.6g; fat 21.8g; cholesterol 92.7mg; sodium 758.7mg. Full Nutrition