Lamb Shanks Italian-Style Recipe

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 06/08/21
Lamb shank
Eric Futran - Chefshots / Getty Images
Prep: 15 mins
Cook: 105 mins
Total: 2 hrs
Servings: 4
Nutritional Guidelines (per serving)
707 Calories
38g Fat
17g Carbs
67g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 707
% Daily Value*
Total Fat 38g 49%
Saturated Fat 14g 69%
Cholesterol 240mg 80%
Sodium 482mg 21%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 18%
Total Sugars 11g
Protein 67g
Vitamin C 32mg 158%
Calcium 142mg 11%
Iron 7mg 36%
Potassium 1154mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lamb shanks are braised to tender perfection in onions, garlic, tomatoes, and wine on the stove-top. Do not skimp on the garlic. Cooking them whole results in a mild, nutty flavor. Serve with cooked pasta, rice, or mashed potatoes. This recipe feeds two, but it is easily doubled.

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Ingredients

  • 2 pounds lamb shank

  • 2 tablespoons extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 sweet onion, sliced

  • 1/2 cup red wine

  • 1 head garlic, separated and peeled

  • 1 (28-ounce) can diced tomatoes

  • 1/2 cup water, or more

  • 1 tablespoon parsley, chopped

Steps to Make It

  1. Gather the ingredients.

  2. Rub lamb shanks with olive oil and season generously with salt and pepper.

  3. Heat a heavy Dutch oven. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.

  4. To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.

  5. Sweat the onions until limp but not browned, stirring often.

  6. When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.

  7. Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine.

  8. Return the lamb shanks to the pot.

  9. Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.

  10. Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.

Tip

  • Recipe is easily doubled.

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