Lamb shank braised in white wine with rosemary

Lamb shank braised in white wine with rosemary


89 people made this

About this recipe: Wonderfully tender, these lamb shanks flavoured with white wine and rosemary are melt-in-your-mouth juicy.

Misty Noriega

Serves: 4 

  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 5 cloves garlic, sliced
  • 1 small onion, chopped
  • 1 dessertspoon chopped fresh rosemary, plus sprigs for garnish
  • salt and freshly ground black pepper to taste
  • 250ml dry white wine

Prep:10min  ›  Cook:2hr50min  ›  Ready in:3hr 

  1. In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  2. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with chopped fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

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Reviews (2)


lovely, will make again and add less water, very simple to make - 29 Dec 2012


So easy! So Tasty! - 10 Feb 2012

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