stewed lamb shanks with rosemary and red wine

stewed lamb shanks with mashed potatoes

It’s becoming a tradition that we have lamb for our wedding anniversary each year. Last year we had lamb ribs, this year lamb shanks. However, after realizing that lamb is somewhat affordable (depending on the cut it’s cheaper than beef), we decided we should have lamb more often…once in 2 months maybe?

Anyway, this is what I made for our anniversary this year. Since last year we have been unable to go out for a meal because of E. As such, I try and cook something “special”. I had never cooked lamb shanks before so this was a first. I chose a recipe that was easy and didn’t require so many ingredients. I also made a few adaptations like using just rosemary because my thyme plant had died.

The shanks turned out very well and judging from this experience, stewed lamb shanks are very easy to put together. They just need some time on the stove or in the oven – like a beef stew.

Here’s the recipe I cobbled together.

Stewed Lamb Shanks with Rosemary and Red Wine

(taken and adapted from here)


  • 4 lamb shanks (4 would fit nicely in an average size pot/dutch oven, so I recommend 4)
  • 1 large onion, quartered
  • 2 carrots, peeled and cut into chunks
  • 5-6 garlic cloves, minced
  • 375ml (about 1/2 a bottle) of red wine
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 14.5 ounces beef broth
  • 1 tablespoon chopped fresh rosemary
  • 1 bay leaf
  • Salt
  • Pepper
  • Olive oil
  • Chopped Italian parsley, for garnish (optional)


  1. Preheat oven to 350°F.
  2. Season lamb shanks generously with salt and pepper.
  3. Heat a dutch oven or oven-safe pot with some olive oil (2 tablespoons or so).
  4. Sear the lamb shanks till lightly browned on each side, remove from pot and set aside.
  5. Lower heat to medium, add the onions and cook about 3 minutes.
  6. Add the carrots and cook for another 3 minutes.
  7. Add in the garlic and cook for another minute.
  8. Return shanks to pot and add the red wine, canned diced tomatoes, rosemary, bay leaf, and beef broth.
  9. Bring to boil, cover pot, and transfer pot to oven.
  10. Cook in the oven for 2 to 2.5 hours.
  11. Remove pot from oven, take out lamb shanks and bring gravy in pot to a boil. Once it is boiling, reduce heat to a simmer and reduce to desired consistency. This can take up to 30 minutes or so, depending on how thick you want your sauce to be.
  12. Season with salt and pepper to taste.
  13. Serve lamb shanks and gravy with mashed potatoes or sides of choice. Garnish with parsley, if desired.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s