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Schreiner's Baked Lamb Shanks

 Schreiner's Baked Lamb Shanks
This recipe has been on the menu for decades. I started working for Bernard Schreiner as a busboy 29 years ago, and baked lamb shanks were a favorite then, too. The recipe was passed down from his mother. We feature comfort foods made from scratch.—Dale Grantman, Des Moines, Iowa
4 ServingsPrep: 10 min. Bake: 3 hours


  • 4 lamb shanks (14 to 16 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups beef broth
  • 1/2 cup finely chopped onion
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • Mint jelly, optional


  • Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan.
  • Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30
  • minutes. Remove from the oven and reduce heat to 350°. Add broth
  • to the pan. Combine onion, rosemary, garlic powder and mustard;
  • sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or
  • until very tender. If desired, make gravy from pan drippings. Serve
  • lamb with gravy and mint jelly if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 115 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 1,140 mg sodium, 4 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese,

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Schreiner's Baked Lamb Shanks (continued)

Wine (continued)
Malbec or Zinfandel.