Prep 10 mins
Cook 2 hrs
Tasty lamb dish,using an economical cut of lamb.
- 8 trimmed lamb shanks
- 3 cups beef stock
- 1 cup red wine
- 6 bay leaves
- 4 cloves garlic, peeled
- 8 baby onions, peeled
- 2 sprigs fresh rosemary
- 3 sprigs fresh marjoram
- 1 tablespoon peppercorn
- Place a frypan over high heat.
- Add the shanks and cook for 2 minutes on each side or until well browned.
- Place the lamb in a baking dish with the stock, wine, bay leaves, garlic, onions, rosemary, marjoram and peppercorns.
- Cover dish and bake at 315F for 2 hours or until lamb is very tender.
- Serve in deep bowls.
- Lovely with a garlic/potato mash.
Fork tender lamb in a beautifully balanced wine and herb sauce. I loved the bay leaf, rosemary and majoram combination. The only thing I changed was to reduce the amount of peppercorns to 1 tsp and I added 2 quartered potatoes during the last 45 minutes of cooking. I browned the lamb in my Le Creuset dutch oven and deglazed the pan with the red wine before adding the remaining ingredients. This was so easy to prepare and tasted like it came from a gourmet restaurant. Thanks Evie* for another delightful recipe.
I had to special order the lamb shanks from the meat market. They are not so big on lamb down here in the south. I took Lorac's suggestions and prepared like this--browned the shanks in a oven-proof dutch oven, deglazed the pan with the wine and broth, added the rest of the ingredients and cooked in the oven for 2 1/2 hours. The meat was fork tender and had the most incredible flavor. I did as you suggested and served with garlic mashed potatoes. A fabulous meal. Thanks so much.
Evie* this dish had a WONDERFUL taste. The only change DH and I would make is to cook longer for tenderness. The wine and herbs together made for such a taste sensation. We also made garlic mashed potatoes to go along with it. Next we'll try Lorac's idea using quartered potatoes. A definite make-again recipe. Thanx Evie*!