Photo: Levi Brown; Styling: Tiziana Agnello
Total Time
2 Hours 30 Mins
Yield
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

drcampbell's Review

drcampbell
January 23, 2010
Loved this recipe. I am planning on making it the next time we have company over. I love lamb but have never really cooked it myself so I was nervous about trying but this recipe was so easy and turned out to be absolutely delicious.

Harrijc's Review

eem338787
January 29, 2012
N/A

Laurie18's Review

cvknapp
January 16, 2010
I didn't think this would work since I had to brown my lamb shanks in my dutch oven pot and they weren't fitting in so well. WOW! that wasn't the case once I added the tomatoes and put them in to braise for the 1st hour and then turning them for the 2nd hour. Meat falling off the bone and delicious. I served with polenta and a side salad.

cvknapp's Review

Sheree3
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.

MTN326's Review

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

whirlgirl1's Review

MTN326
November 22, 2009
Wow! Don't let the five ingredients fool you. This has a lot of flavor. It is incredibly simple to prepare. I served mashed potatoes in place of the polenta, which worked well. My husband had three helpings! Make sure to use the seasoned tomatoes. The sauce alone is reason to make this dish!

Sheree3's Review

koriander
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.

kfeistel's Review

whirlgirl1
November 18, 2011
N/A

GayleR's Review

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

JessicaJJM's Review

Kristi1997
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.