Lamb Shanks

Russ Myers


This is a hearty main course lamb dish for two. It may be served with new potatoes, mashed potatoes, or egg noodles. A merlot wine would be nice.

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2 to 4 Servings


20 Min


1 Hr




lamb shanks, one pound each, trimmed
salt, pepper, and flour
1/2 c
olive oil
1 Tbsp
sweet butter
2 Tbsp
minced onion
shallot minced
5 clove
garlic, minced
1 tsp
rosemary crumbled
1 tsp
thyme crumbled
1/2 c
dry white wine
1/2 c
dry red wine
1 1/2 c
stock (beef, lamb or chicken)
8 large
mushrooms, quartered
pearl onion, peeled
1 large
carrot, cut into 2 pieces
1 large
turnip, quartered
1 tsp
basil crumbled
2 Tbsp
cognac or brandy

Directions Step-By-Step

If the lamb has a membrane, cut it away.
Season lamb with salt and pepper. Turn the lamb in flour. Heat oil in a cast iron skillet. Brown the lamb on all sides.
Melt butter in large Dutch oven. Add minced onion, shallot, garlic, rosemary, and thyme. Cook until the onion is translucent. Add lamb and wines. Cover and simmer 15 minutes. Turn lamb. Cover and simmer for another 15 minutes.
Heat oven to 350 F.
Add stock, mushrooms, pearl onions, carrot, turnip and basil to lamb.
Cover, place into oven and bake until the lamb is tender, turning the lamb once. When the lamb is done, remove excess fat. It’s best to let this dish rest over night in the refrigerator and then remove the solid fat.
Reheat the lamb. Add cognac and stir over low heat until the cognac is mixed in. Taste for seasoning.
Remove lamb and vegetables. Keep warm. Boil pan juices to thicken if desired. Serve juices spooned over lamb and vegetables.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Lamb
Regional Style: American