Read reviews (6)
Rate recipe
A FRIEND shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
Nutritional Analysis: 1 serving equals 451 calories, 21 g fat (9 g saturated fat), 159 mg cholesterol, 2,419 mg sodium, 15 g carbohydrate, trace fiber, 48 g protein.
Originally published as Braised Lamb Shanks in Reminisce November/December 1998, p49
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 23, 2012 by bainmarie
This was DELICIOUS! I will definitely be making this again
Reviewed on Jun. 29, 2012 by AnneMetzler
I was unsure the best way to cook lamb shanks, so I searched tasteofhome.com and found this recipe. They tasted great, as if I'd been cooking lamb shanks for years! I served mine with acorn squash.
Reviewed on Feb. 26, 2011 by Master Cook 199
Great as written, I loved, my wife not a big fan of lamb shanks said it was good.Just the recipe I was looking for as it feeds two and there are still some left overs.
Great as written, I loved, my wife not a big fan of lamb shanks said it was good.
Just the recipe I was looking for as it feeds two and there are still some left overs.
Reviewed on May. 31, 2009 by nahile
I tried this recipe and they were delicious. I increased the cooking time to 3 hours at 325 degrees. I also added 1/4 cups of Teriyakie sauce.
Reviewed on Mar. 15, 2009 by Oweary1
I tried this recipe out, and keverwann is right about the increased time and tenderness; I put it in my oven @ 325F as instructed, and it wasn't what I expected, nor did it look like the picture. I put it back for an extra 1.5hrs, and it was more tender/looked more like the picture. It was excellent with mint jelly. Thank you for sharing this recipe!
Reviewed on Mar. 23, 2008 by keverwann
The longer you cook these, the more tender they are. Yummy taste even though the combination seems odd.You might want to grease the lid of your baking dish in addition to the dish itself, mine splattered all over it and might be difficult to clean.
The longer you cook these, the more tender they are. Yummy taste even though the combination seems odd.
You might want to grease the lid of your baking dish in addition to the dish itself, mine splattered all over it and might be difficult to clean.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013