Wine-Braised Lamb Shanks

"Treat yourself to this heavenly lamb dish braised in red wine and beef broth. Wave 2 is fabulous when you indulge in this delightful springtime entree."
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2 h 20 m servings 932 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 932 kcal
  • 47%
  • Fat:
  • 57.2 g
  • 88%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 75.7 g
  • 151%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season meat with salt and pepper. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain. Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.
  2. To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.



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