Braised Lamb Shanks With Leeks

Recipe by Nancygirl
READY IN: 3hrs 30mins




  • Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
  • Slice garlic cloved thinly.
  • Trim lamb shanks of all fat and be sure to remove the "silverskin".
  • Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
  • When oil is hot but not smoking, brown meat very well on all sides, set aside.
  • Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
  • Return shanks to pan, season with s+p and srinkle rosemary over all.
  • Add wine and bring to a simmer.
  • Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.