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My review
Lamb Shank Braised in White Wine with Rosemary
2
Misty Noriega
"Wonderfully tender, these lamb shanks are melt in your mouth juicy."
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Ingredients
3 h servings 369Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 4969 Ratings
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Most helpful positive review
4/15/2006
Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!
Most helpful critical review
9/24/2010
This sauce does nothing to enhance the lamb flavor. In fact, the lamb completely overpowers it. The sauce would be good with lighter-flavored protein (such as fish or chicken), but just doesn'...
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4/15/2006
Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!
9/29/2006
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 ...
4/17/2007
Absolutely melt in the mouth tender. I seared mine in the pan initially and then cooked it in my slow cooker with the liquid made as described.
6/21/2008
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 ...
4/24/2007
November 2006. Followed recipe as given, which is a switch for me. The white wine made for a different pairing with lamb, but quite delicious. Served with pasta with greens and olives, sautee...
12/14/2007
Very tasty!! My husband was drooling when he walked through the door. I couldn't let the wine "gravy" go to waste so I thickened it with a little flour, so I could pour some over the lamb when ...
1/6/2007
I stumbled on this recipe because I bought lamb shanks but had no idea how to cook them. Rosemary is one of my favorite herbs so this recipe caught my eye. The combination of Rosemary and lamb...
3/8/2008
I make lamb shanks all the time, and this was a different "take" on one of our favorite meals. I actually put them in a crockpot with a little less wine to start. They came out beautifully moi...