Photo: John Autry; Styling: Cindy Barr
Total Time
3 Hours 38 Mins
4 servings (serving size: 1 shank)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.

Step 3

Reduce heat to 225° (do not remove lamb).

Step 4

Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.

Step 5

Preheat broiler.

Step 6

Combine mustard and 1 1/2 teaspoons oil in a small bowl; brush evenly over lamb. Place mushrooms in a food processor; process until finely ground. Combine ground mushrooms and panko in a shallow dish. Toss panko mixture with remaining 2 tablespoons oil. Press panko mixture evenly over lamb. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes or until golden brown, turning after 2 minutes. Serve with sauce.

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Ratings & Reviews

TKoby11's Review

November 05, 2013
Outstanding, a great alternative to the traditional braising via mirepoix. Can even be done gluten free with gluten free panko breadcrumbs and gluten free flour. I would recommend more wine and less flour for the finishing sauce.

my2jlove's Review

August 19, 2013
By no means am a professional chef. In fact I can barely fallow a recipe but this one was awesome. This lamb shank came out looking and tasting like restaurant quality! My boyfriend loved it and he doesn't even like lamb. This is definitely a keeper and I have a few friends who want to try this recipe too. Thanks for such an outstanding and easy to fallow recipe.

thdojs's Review

February 20, 2012

clampers's Review

January 13, 2012
Delicious. Definitely a bit time-intensive but totally worth it, in my eyes. The meat just fell off the bone and did not taste "gamey" at all. I would serve this to company for sure.

Laurie18's Review

May 30, 2011
Although this recipe takes some commitment of time it couldn't be easier since you start it in a pan and finish in the same pan. It was so good and tender I would make this again.

maddypotpie's Review

May 10, 2011