How to make it

  • Preheat the oven to 350 F.
  • Rub the lamb shanks with flour seasoned with salt and pepper. Heat the butter and oil in a skillet. Brown the lamb on all sides, then transfer to a casserole. To the same skillet add the onions and cook, stirring, until wilted. Add the celery, carrot, and garlic and cook briefly. Stir in the wine and pour the mixture over the shanks.
  • Add the remaining ingredients and salt and pepper to taste. Cover closely and bake 1 1/2 to 2 hours, or until the meat is fork tender.

Reviews & Comments 10

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  • debsims 11 years ago
    This sounds great! Can't wait to try it when I get home.
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    " It was excellent "
    httpmom ate it and said...
    I LOVE this recipe! I cook it all the time...making it tomorrow and I was just checking to see if anyone had posted it yet...sure enough. It's a FIVE! Jacques Pepin is my hero!
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  • zena824 12 years ago
    Im not a big lamb person either... I cant get past the smell of it cooking....but this sounds great.... I just need someone else to fix it for me..... what time is dinner?
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  • chefmeow 12 years ago
    Yummers. Will definitely give this one a try. Sounds fantastic.
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  • helewes 12 years ago
    I like lamb very much.I usely just do a rub of rosemary, lemon, salt, and pepper. Will give yours a try for a Sunday lunch when my sister comes up next weekend.
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  • rae760 12 years ago
    I have a small fear of lamb, had one bad experience, and swore it off for a few years, but this sounds good, and much like linebb956, I feel as though I should keep trying.... :)
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  • linebb956 12 years ago
    Will give this a try... I never have had to much luck with lamb... BUT I keep on trying!
    Thanks Jerry....
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  • birdy 12 years ago
    This is a great recipe! I used to own a sheep ranch and we'd make this dish a lot. Most of our shepherds were Basque and this was their staple. Best wine for this believe it or not is the big gallon jugs of cheap burgandy.

    The shepherds used burgandy for everything. Even replaced the vinegar in a oil and vinegar dressing.

    I remember those days fondly. We finally quit raising sheep as everyone thought "New Zealand" lamb was better. At one time we had over 5000 ewes.

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  • shirleyoma 12 years ago
    I love lamb also, these sound like what I had in Germany! wow!
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    " It was good "
    cherihannah ate it and said...
    Sounds great for lamb lovers! Never tried it like this. I have lamb in the freezer I will thaw for Sunday dinner & try your recipe. Thanks!!!!

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