Recipe by Lasse's Solskinn
"This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta."
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4 (1 pound)
leek, halved and cut into 1/2-inch pieces
stalks celery, chopped
onions, cut into chunks
whole black peppercorns
1 1/2 cups
Sea salt to taste
I enjoyed this recipes as it was very simple and healthy. I used a crockpot instead of my oven and I ended up with very tender vegetables and lamb. I would add a little more salt, but otherwise it was a great meal.
The flavor was good, but way too greasy! If I ever make lamb shanks again, I think I will boil them first to get some of the grease out. Update: I did make this again and boiled the lamb shanks first. I drained the water and cut off as much fat as I could. The meat was falling off the bone so I made this into soup. It did take care of the grease problem, however.
Heavenly is the right word for it. I was a little conserned at first about all the garlic, but when it was cooked the flavor was so good that i wouldn't change a thing. Thank you very much this will very quickly be come a favorite in our house.
Made it last year with 12 lamb shanks for a bunch of friends and they loved it so much! Trying this delicious dish again tonight with extra splash of red wine(personal preference!)
I followed this recipe pretty closely and it came out so, so yummy. My Easter guests raved about it. I added a few tweaks of my own though. First off, When I floured and seared the meat, I added some ground coriander and freshly ground fennel seed to the flour, salt and pepper mix. I also added a large can of organic diced tomatoes to the stewing liquids. Finally, I agree with one reviewer who said it would be too greasy, so I degreased the gravy at the end by removing the cooked meat to a dish, skimmed the top couple inches of the roasting liquid into a foil bread pan, and stuck it in the freezer for about 20 minutes while I mashed the potatoes and cooked the green beans. Once the fat hardened, I just scraped it away from the juices underneath. (I'm glad I did because it was about a cup of fat! ) Then I added the juices back to the pot on the stove top, simmering for a few minutes to heat it back up and thicken.
This was delicious! I was in a hurry so I didn't even sear the shanks. Just threw it in a crock pot and let it cook for 6 hours. Next time I'll add some new potatoes.
This would have gotten a high review but for one problem. Flavor was just great, however recipe should have stated that juices should be degreased and strained. You may want to pick out the veggies you want to eat also so you don't get the bits of pepper and herbs in sauce. My leeks also disappeared into mush, so it would have been nice to strain it out. Pull out the shanks and veggies you want, strain and degrease the stock, put it all back together to warm up and I think this recipe will be just wonderful.
I have made this several times now and it has become a family favourite. Great with mashed potato. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Heavenly Lamb Shanks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 371
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