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Lamb Shanks

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This image courtesy of Joseph DeLeo

This is one of those comfort foods that need to be served on a bed of cauliflower puree.


Cooking Methodbraising



Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free


Taste and Texturegarlicky, herby, meaty, savory, winey


  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 6 garlic cloves, sliced
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 4 leeks, including some of the green, sliced thick
  • 1 cup dry red wine


  1. Preheat the oven to 350°F.

  2. Heat the olive oil in a dutch oven over medium-high heat until hot. Add the lamb shanks and brown thoroughly all over—you may have to do this in batches.

  3. Add the remaining ingredients and stir to combine, then cover the pot and put it in the oven for 2 hours or until the meat is almost falling off the bone.

1997 Frances McCullough


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