Rating: 3.36 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 0

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Everyday Food, October 2009

Gallery

Recipe Summary test

prep:
25 mins
total:
4 hrs
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.

    Advertisement
  • Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Cook's Notes

Beef shins, a very affordable cut, or oxtails would be good in place of lamb shanks.

Advertisement

Reviews (2)

25 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
12/07/2014
I've made it with short ribs and oxtail.......delicious! I also dredge them with flour and brown them first and reduce cooking time to 2 hours.
Rating: Unrated
02/20/2010
We made this with short ribs instead of lamb shanks (the supermarket was out of shanks) and it came out great. Very easy to make and the sauce is delicious. (When made with the short ribs, it is also very rich.) For leftovers, we shredded the meat and served it over pasta.