Lamb Shank Braised in White Wine with Rosemary

Lamb Shank Braised in White Wine with Rosemary

Made  times
Misty Noriega 1

"Wonderfully tender, these lamb shanks are melt in your mouth juicy."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 369 cals
Serving size has been adjusted!

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.


  • 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.


  1. 61 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!!

Other stories that may interest you