TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours
MAKES: 4 servings


  • 1/2 medium lemon
  • 1/4 teaspoon garlic powder
  • 4 lamb shanks (about 12 ounces each)
  • 1 cup all-purpose flour, divided
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 cups beef consomme
  • 1 cup water
  • 1/2 cup dry vermouth
  • 1 medium onion, chopped
  • 4 medium carrots, cut into chunks
  • 4 celery ribs, cut into chunks

Nutritional Facts

1 each: 393 calories, 14g fat (3g saturated fat), 35mg cholesterol, 2082mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 17g protein.


  1. Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat.
  2. In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  3. Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender. Yield: 4 servings.
TEST KITCHEN TIPTrim the fat from the shanks before cooking. Thicken juices for gravy if desired.
Originally published as Lamb Shanks Deluxe in Test Kitchen Favorites 2004 2005, p122

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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