Photo: Levi Brown; Styling: Tiziana Agnello
Total Time
2 Hours 30 Mins
4 servings (serving size: 1 shank and 3/4 cup sauce)

How to Make It

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Chef's Notes

This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews

JessicaJJM's Review

February 09, 2014
Would not make again. The shank meat is expensive and takes a long time to cook and not worth the effort in flavor. Was not impressed with this recipe.

ttsholland's Review

November 25, 2013
I don't know if my lamb shanks were too big and therefore required a longer cooking time, but my lamb wasn't fall off the bone tender like I expected and I used a locally raised, high quality lamb. I won't be making this again.

glyconut's Review

August 10, 2013

MTN326's Review

November 22, 2012
Was simple to make and tasty--probably would do it in my slow cooker next time.

GayleR's Review

November 04, 2012
An easy recipe with a lot of taste.

cvknapp's Review

November 04, 2012
Absolutely delicious! We thoroughly enjoyed this recipe. Served it with creamy soft polenta and kale sauteed with a little olive oil, garlic, salt, and pepper, and a handful of dried currants for a touch of sweetness.

Harrijc's Review

January 29, 2012

kfeistel's Review

November 18, 2011

Sheree3's Review

October 05, 2011
Repeating other reviewers, don't let the simplicity fool you - tastes expensive and complicated. Plus lamb shanks are a relatively cheap cut. I've also used this sauce with pan-fried tofu for a vegetarian entree, and served to the group along with mashed potatoes (or parsnips, cauliflower.... i bet cabbage would be good too). Good dad recipe.

koriander's Review

July 12, 2010
My first lamb recipe and it was wonderful. The meat melted off the bone, and it was so simple to make. Used the suggestion of refridged polenta since i couldn't find instant but it took too long to soften and get the right consistancy. Next time I will do mashed potatoes.