Rosemary Braised Lamb Shanks Recipe

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Most Helpful Positive Review

Feb 02, 2004

This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!!

—CLAREBARE

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Most Helpful Critical Review

Feb 08, 2010

There's nothing terribly wrong with the recipe, but on the whole it was a little thin and boring. I halved the lamb and kept the veggies the same, and it still didn't have enough substance. For braised meats, I've never felt that side dishes should be a necessity, but they are in this cause since you have a lot of thin sauce and very few veggies--overall, I felt it should've been more stew-like. My suggestions are to double the carrots, add a turnip or two, a rutabega, and two potatoes. It'll be a much heartier dish. I would also replace the chicken broth with beef only, doubling the amount and halving the wine (since the wine is just flavour, it is wasteful to use a whole bottle). Another addition might be to add a dark beer (a porter, perhaps) instead of the wine.

—schuttz

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270 Ratings

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Mar 17, 2006

This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it exactly. I found that I ended up with way too much liquid. So instead of reducing down all that liquid I made a delicious risotto out of the extra liquid. It was easy. I sauteed some garlic in a pan, added the risotto rice to the pan and then continued to add the liquid until the risotto was done. I finished it off with some grated parm. The liquid that remained in the lamb dish was then reduced down to the perfect amount. I love this dish because I always have leftover red wine that I don't know what to do with. This dish is perfect for using up all that red wine that I hate to throw away.

—L.B.

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May 19, 2006

These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sauce was almost like a demi glace.

—aCookInLaQuintaCA

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Jun 25, 2006

This was a wonderful dinner! To those who say there was too much liquid...be patient and REDUCE the sauce. Thanks for a great recipe.

—Maureen MacK

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Jan 26, 2004

This is a classic dish for many reasons; simplicity, ease of preperation and excellent results that is sure to please. A possible variation that I have found to be excellent is the addition of capers, olives and dried figs. Essentially the same as this recipe with the addtion of apprxoimately 2 tbl spoons of capers, 2 cups of dried figs (halved), and a good handfull of black olives (15-20). Intead of tomatoes (or in addition to), 1/4 cup tomatoe paste that you cook in a moderate pan until it changes to a deep burgondy red, then add the stock and bring to the boil, then add to the casarol dish with the lamb etc.

—RANCIMDOTH

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Jan 20, 2004

May I just say that this recipe is truly outstanding. Lamb shanks aren't easy to get hold of in the UK but it's well worth the effort of trying to do so - not least because of this particular recipe. I have done it about five times so far for dinner parties - including once for a Masterclass chef who thoroughly enjoyed it. I'm not a very good cook but this works so well that people seem to think I CAN cook! I'm writing this review now because I have guests for dinner tonight and I'm doing it again. I can smell it cooking right now and I've just been thinking that I don't actually want to share the contents of the pot with anyone! I want to eat it all by myself because it is soooo good. Thank you to S. Hodge who gave us this recipe - it's much appreciated. People think I can cook because of it!

—TMFJANE

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Jan 20, 2004

Chop the tomatoes before adding. A little tomato paste also gives it a richer flavor. Make sure to cook down the liquid to a slightly thick consistancy. I tend to agree to serve it the next day if possible...the flavors meld in the sauce. Reheat it covered in the oven. This is a keeper!!

—JANINE PERKINS

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Nutrition

Calories
481 kcal
24%

Carbohydrates
17.6 g
6%

Cholesterol
93 mg
31%

Fat
21.8 g
34%

Fiber
3.1 g
13%

Protein
30.3 g
61%

Sodium
759 mg
30%

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

Nutritional Information

Rosemary Braised Lamb Shanks

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 481
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 7.7g 39 %
Cholesterol 93mg 31 %
Sodium 759mg 30 %
Potassium 1020mg 29 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 3.1g 13 %
Protein 30.3g 61 %
** Sugars 7.3g
Vitamin A 124 %
Vitamin C 32 %
Calcium 12 %
Iron 45 %
Thiamin 23 %
Niacin 115 %
Vitamin B6 34 %
Magnesium 23 %
Folate 27 %

* 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.