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Lamb Shank Braised in White Wine with Rosemary

Misty Noriega

"Wonderfully tender, these lamb shanks are melt in your mouth juicy."
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3 h servings 369 cals
Original recipe yields 4 servings


  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 69 mg
  • 3%

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. 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 45
  1. 63 Ratings

Most helpful positive review

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

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'...

Most helpful
Most positive
Least positive

Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!

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 ...

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.

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 ...

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...

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 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...

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...

I really enjoyed making this recipe. i did, however, alter it a bit by using red wine instead of white, that gave it a richer flavor. My husband is still talking about how good it was!!