Becky Luigart-Stayner
Yield:
13 servings (serving size: about 3 ounces meat, 1/4 cup potatoes, and about 1/4 cup sauce)

This dish works well for entertaining a crowd. Small red potatoes stand in nicely for fingerlings, if necessary. Garnish each serving with a rosemary sprig, if desired.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place rosemary and garlic in a food processor; process until finely chopped. Sprinkle lamb evenly with salt and pepper; rub surface of roast with garlic mixture. Heat oil in a large Dutch oven over medium-high heat. Add lamb to pan, cook 7 minutes, turning to brown on all sides. Stir in broth and vermouth; bring to a simmer. Cover and bake at 300° for 2 1/2 hours.

Step 3

Add potatoes to pan. Cover and bake an additional 30 minutes or until potatoes are tender. Remove lamb from pan. Cover and keep warm. Strain potato mixture through a sieve over a bowl. Reserve potatoes, and keep warm. Return cooking liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to 3 cups. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.

Step 4

Shred lamb with 2 forks. Serve with potatoes and sauce.

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Ratings & Reviews

socorro411

lksmithnj
December 30, 2016
We loved it, easy and tasty! I made it the first time for a gathering and was pleased. Next time I would make it a day ahead and remove the excess fat.

Kdoggett's Review

socorro411
January 12, 2014
We loved this. Easy and comforting on a cold day.

tlbacuff's Review

tlbacuff
December 16, 2012
One of my family's favorites! I leave out the potatoes because we like mashed potatoes. But we love the rosemary and lamb!

lksmithnj's Review

Kdoggett
February 15, 2009
Sorry, but as a serious lamb lover, I was greatly disappointed. This doesn't even come close to lamb shanks braised with +/- 1 TBSP italian seasoning, 1 can beef broth, 1 cup of red wine, and several bay leaves. We found it too greasy, too sweet, and way too mild. I followed the recipe exactly and then added carrots on my own. Also served with Julia's green beans, onions & tomatoes. It all tasted the same; no interest to speak of.