Lamb Shanks My Way

READY IN: 2hrs 20mins
Recipe by Chef susan from San

These are so good, your house will smell divine

Top Review by lazyme

Yummers! This was so simple and so tasty! I had to use a Country Dijon mustard as I was out of the regular stuff. The smell of the garlic and the burgundy was intoxicating and filled the kitchen! I did add a little bit of a cornstarch slurr at the end to thicken the sauce and it turned it very well. I served the veggies on the side with some garlic mashed potatoes. Nice comfort meal. Thanks Chef susan from Sandpoint Idaho for a nice new keeper. Made for Fall PAC 2009.

Ingredients Nutrition


  1. heat oven to 350.
  2. brown the shanks in oil in a frying pan.
  3. place shanks in a roasting pan
  4. spread mustard on shanks.
  5. sprinkle on the oregano ,salt and pepper.
  6. brown onions, carrots and celery.
  7. add onions and celery to the roasting pan.
  8. in the browing pan add the consomme and burgundy wine reduce by 1/3.
  9. pour over the shanks along with garlic.
  10. place in oven approx 2 1/2 hours.
  11. turn shanks several times. adding more broth if needed.

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