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Lamb shank is one of the toughest parts of a lamb, making them the perfect candidate to braise. Cook them slow and enjoy them with family and friends at the end of the day.

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By KarenWebb

Rate this recipe 4.6/5 (5 Votes)
Red wine and garlic slow-cooked lamb shanks 1 Picture
Details

Servings 4
Preparation time 20
Cooking time 95

  • 2 tsp olive oil
  • 2 tbs plain flour
  • Salt & freshly ground pepper
  • 4 lamb shanks, trimmed
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2/3 cup (160ml) red wine
  • 700ml bottle Italian cooking sauce
  • 600 g Sebago (brushed) potatoes, peeled, chopped
  • 1/3 cup (80ml) low-fat milk, warmed
  • 250 g green beans
  • 1/3 cup chopped fresh continental parsley
  • 1 lemon, rind finely grated
  • 1 garlic clove, extra, crushed

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Preparation Time 20 minutes Cooking Time 75 minutes Heat oil in a large heavy-based saucepan over a medium-high...

Top rated Lamb Shank recipes

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Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garli...

  • 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
  • 5 cloves garlic, sliced
  • 1/2 cup fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons dried marjoram
  • 1 stick unsalted butter, melted, plus more for brushing
  • 12 shallots, unpeeled
  • Extra-virgin olive oil, for drizzling
4.3/5 (4 Votes)

By

The crock-pot does all the hard work ;)

  • For the crock-pot:
  • 2 lamb shanks
  • 2 1/2 cups broth
  • 1/2 leek (including leaves)
  • 1 large garlic clove, crushed
  • 1/2 cup sweet onion
  • 1 celery stalk, chopped
  • salt
  • pepper
  • 1/2-3/4 cup muscat wine
  • For the stew after it cooks in the crock-pot:
  • 1 scallion, chopped
  • 1/2 can tomato sauce
  • 1 tsp crushed bay leaves
  • 1 tsp italian seasoning
  • 1/2 tsp savory
  • 1 tsp parsley
  • 2 medium sized carrots
  • 3 red potatoes
  • a few pinches onion salt
  • 1 about 1 cup of the broth (with veggies)
0/5 (0 Votes)

By

Serve this with polenta, cous cous or mashed potatoes

  • 6 lamb shanks, 3/4 to 1 pound each, trimmed of excess fat
  • Table salt
  • 1 tablespoon canola oil
  • 2 medium onions, sliced thick
  • 3 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 2 medium ribs celery, cut crosswise into 2-inch pieces
  • 4 medium cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 tablespoon herbes de Provence, OR 1 teaspoon ea. dried thyme, rosemary & marjoram
  • 2 cups red wine, preferably Shiraz
  • 3 cups low-sodium chicken broth
  • Ground black pepper
4/5 (2 Votes)

By

Pomegranate juice lends a sweet-tart flavor to this slow-cooked lamb dish, while cinnamon, cumin and allspice add a...

  • 4 1/2 pounds lamb shanks
  • Kosher salt and freshly ground pepper, to taste
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 1 tablesoon minced garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1 bay leaf
  • 1 cup Merlot
  • 1 cup pomegranate juice
  • 2 tablespoons honey
  • 1 cup chicken broth
  • 6 carrots, peeled and halved lengthwise
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/3 cup pomegranate seeds
  • Cooked couscous for serving
4/5 (3 Votes)

By

Preparation: *To peel the onions, drop in boiling water and boil for 3 minutes

  • ‎2 tablespoons olive oil
  • 4 to 6 lamb shanks, about 6 pounds
  • 1 cup Pinot Noir or Burgundy, or other dry red wine
  • 3 tablespoons grainy Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
  • 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
  • 4 large cloves garlic, finely minced
  • 16 ounces sliced mushrooms
  • 1 large carrot, diced
  • 12 to 16 ounces small white onions, peeled, or 2 medium onions,
5/5 (2 Votes)

By

Preheat the oven to 375 F

  • 8 ounces shallots, peeled and very thinly sliced
  • 4 tablespoons ghee, divided
  • 1 tablespoon olive oil
  • 2 lamb shanks, about 1 1/2 pounds each
  • 1 large carrot, peeled and cut into 1/4″ dice
  • 1 medium onion, diced
  • 6 ounce can tomato paste
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 sprigs fresh thyme, tied together with kitchen twine
  • 1 cup robust red wine, such as a Spanish rioja
  • 2 cups beef stock, preferably homemade
  • 1 1/2 teaspoons kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 butternut squash, about 2 pounds, halved and seeded
  • 1 teaspoon kosher sea salt
  • 2 tablespoons ghee
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper, or to taste
5/5 (1 Votes)

By

Directions Preheat the oven to 400 degrees F

  • Gremolata:
  • Extra-virgin olive oil
  • 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
  • Kosher salt
  • 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 3 celery ribs, cut into 1/2-inch dice
  • 4 cloves garlic
  • 1 (12-ounce) can tomato paste
  • 2 cups hearty red wine
  • 2 tablespoons finely chopped rosemary leaves
  • 10 to 12 thyme branches tied together in a bundle
  • 3 to 4 cups water
  • 4 bay leaves
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 cup finely chopped parsley leaves
  • 1 small garlic clove, minced
  • 2 tablespoons freshly grated horseradish
  • In a small bowl, combine all ingredients and set aside until ready to use.
5/5 (1 Votes)

By

Directions Preheat the oven to 400 degrees F

  • Ingredients
  • Extra-virgin olive oil
  • 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
  • Kosher salt
  • 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 3 celery ribs, cut into 1/2-inch dice
  • 4 cloves garlic
  • 1 (12-ounce) can tomato paste
  • 2 cups hearty red wine
  • 2 tablespoons finely chopped rosemary leaves
  • 10 to 12 thyme branches tied together in a bundle
  • 3 to 4 cups water
  • 4 bay leaves
  • Gremolata, recipe follows
5/5 (1 Votes)

By

Soak barley in water to cover

  • 2/3 cup Pearl barley
  • 2 TBS butter
  • 3 lb Lamb shanks (about 4 Shanks)
  • 2 Onions, finely chopped
  • 1 leek, finely sliced
  • 2 Cloves garlic, minced
  • 2 Celery stalks, thinly sliced
  • 2 Carrots cut into1/8-inch slices
  • 6 cup water
  • 1/4 cup chopped parsley
  • 2 tsp salt
  • 1 bay leaf
  • 1/8 tsp white pepper
  • 1 tsp dill
  • 1/2 cup sour cream -- for garnish
5/5 (1 Votes)

By

Mix coriander, fennel, and peppercorns in heavy small skillet

  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 1 tablespoon black peppercorns
  • 4 large lamb shanks (about 5 pounds)
  • 4 tablespoons olive oil, divided
  • 1 large white onion, cut into 1 1/2-inch pieces
  • 10 garlic cloves, peeled
  • 3 celery stalks, cut crosswise into 1 1/2-inch pieces
  • 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
  • 1 small leek
  • 3 cups ruby Port
  • 4 cups low-salt chicken broth
  • 4 cups beef broth
  • 6 whole cloves
  • 2 whole star anise*
  • 2 bay leaves
  • 1/2 teaspoon dried crushed red pepper
5/5 (1 Votes)

By

My mom adapted this recipe from Williams-Sonoma

  • 1 1/2 c. dried cannellini beans
  • 2 Tbsp. olive oil
  • 6 lamb shanks, 1/2 - 3/4 lb. each
  • 1 yellow onion, diced
  • 1 celery stalk, diced
  • 2 large carrots, diced
  • 6 garlic cloves, minced
  • 1 1/2 c. dry red wine
  • 1 1/2 c. chicken broth
  • 1 1/2 c. peeled, seeded and chopped tomatoes
  • 3 Tbsp. tomato paste
  • 1 tsp. chopped fresh thyme
  • 1 bay leaf
  • salt and pepper
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh parsley, chopped
5/5 (1 Votes)

By

Season and sear shanks in pans and transfer to a roasting pan

  • 8 lamb shanks
  • 1-1/2 yellow onions (1/2" dice)
  • 3 cloves garlic, chopped
  • 1 lb sliced chanterelles mushrooms
  • 1 lb sliced portabella mushrooms
  • 2 cups Pinot Noir
  • 1 cups veal or beef stock
  • 1 can diced tomatoes (28 oz)
  • 2 sprigs thyme (chopped)
5/5 (1 Votes)

By

Puree the tomatoes with their juice in a food processor, blender, or food mill

  • 6 cups canned plum tomatoes - (2 28-oz cans)
  • 1/2 cup extra-virgin olive oil
  • 4 meaty lamb shanks - (1 to 1 1/4 lbs)
  • 4 garlic cloves peeled, halved
  • 1 large onion peeled and chopped
  • 3/4 cup dry red wine
  • 3/4 cup tomato paste
  • 1 teaspoon fine sea salt
  • Dried red pepper flakes to taste
  • 5 large fresh basil leaves
  • 1 pound store-bought or homemade orecchiette
  • 1 tablespoon salt
  • 2 tablespoons water
  • Grated Pecorino cheese for sprinkling
5/5 (1 Votes)

By

Preheat oven to 325 degrees

  • 3 tablespoons olive oil
  • 6 lamb shanks - (12 to 14 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 1 large carrot chopped
  • 6 large garlic cloves chopped
  • 3 drained canned anchovies
  • 2 cinnamon sticks
  • 2 small bay leaves
  • 2 fresh thyme sprigs
  • 5 juniper berries (or 2 tablespoons gin)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 1 bottle Merlot - (750 ml)
  • 1 can low-salt chicken broth - (14 oz)
  • 1 can low-salt beef broth - (14 oz)
5/5 (1 Votes)

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