Lamb Shank Braised in White Wine with Rosemary Recipe - Allrecipes.com
Lamb Shank Braised in White Wine with Rosemary Recipe
  • READY IN 3 hr

Lamb Shank Braised in White Wine with Rosemary

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs 50 mins
  • READY IN 3 hrs
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Reviews More Reviews

Most Helpful Positive Review
Apr 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
Sep 27, 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't stand up well to lamb. I was totally disappointed!

 
Sep 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 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!

 
Jun 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 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.

 
Apr 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.

 
Oct 22, 2008

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, sauteed mushrooms, and a simple salad. Much enjoyed by all!!

 
Dec 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 I served it.

 
Jan 06, 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 was perfect.

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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