Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Lamb Shanks in Orange-Merlot Sauce (Passover) Recipe
    Lost? Site Map

    Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

    Braised Lamb Shanks in Orange-Merlot Sauce (Passover). Photo by I'mPat

    1/1 Photo of Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    30 mins

    3 hrs 30 mins

    Oolala's Note:

    From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
    2. 2
      Turn the shanks to coat and cover.
    3. 3
      Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
    4. 4
      Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
    5. 5
      Preheat the oven to 450 degrees F.
    6. 6
      Season the lamb with a pinch of salt and freshly ground black pepper.
    7. 7
      Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
    8. 8
      Cook each side for approximately 2 minutes until browned on all sides.
    9. 9
      Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
    10. 10
      Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
    11. 11
      Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
    12. 12
      Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
    13. 13
      If the liquid has reduced greatly, add 1/2 cup of water to the pan.
    14. 14
      Remove the shanks to a serving platter and keep warm.
    15. 15
      If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
    16. 16
      Drizzle some of the sauce over the shanks and serve.

    Ratings & Reviews:

    • on September 05, 2011


      Oh the flavour of the gravy was just magnificent and with Mashed Sweet Potatoes to help mop it up was really good. I turned my oven down to 150C fan forced for the 1 1/2 hours for tender lamb shanks that ended up as shiny bones, I also made it in the one pot (heavy cast iron) so it made it really easy to make and at the end I boiled the juices for 5 minutes and then added a cornflour slurry to thicken for a thick glossy gravy. Thank you Oolala, made for Bargain Basement.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 527.2
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 7.9 g
    Cholesterol 121.0 mg
    Sodium 112.7 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 0.3 g
    Sugars 6.2 g
    Protein 37.4 g

    The following items or measurements are not included:

    oranges, zest of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes