Schreiner's Baked Lamb Shanks Recipe

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Schreiner's Baked Lamb Shanks Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 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

Directions

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.
Originally published as Schreiner's Baked Lamb Shanks in Taste of Home February/March 1999, p51

Nutritional Facts

1 each: 115 calories, 6g fat (2g saturated fat), 35mg cholesterol, 1140mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

  • 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
  1. 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.
Originally published as Schreiner's Baked Lamb Shanks in Taste of Home February/March 1999, p51

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Reviews forSchreiner's Baked Lamb Shanks

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MY REVIEW
jammer55 User ID: 1582723 19676
Reviewed Sep. 19, 2011

"I have made this one for years and everyone loves it. Have tried several more complicated recipes and they are no better, some times worse"

MY REVIEW
RuthStew User ID: 231550 19663
Reviewed Jan. 12, 2009

"I'm looking for a lamb shank recipe where lamb is baked in a paper bag. Does anyone have such a recipe?

Ruthstew@aol.com"

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