Don’t eat no meat? Oh that’s okay. I’ll make…Lamb Shanks Braised in White Wine and Garlic

I’ve never cooked lamb before.  I’ve had it, sure.  Mostly in Greek restaurants or Greek-run steakhouses, and it’s always been tasty and rich.  But cooking it myself?  I used to be intimidated by it because it was never fixed in my house growing up.  It seemed difficult.  Well, I was wrong!  Pleasantly wrong.


1.5 tbsp EVOO (extra virgin olive oil)

2 lamb shanks

2-3 garlic cloves, sliced thin

1/2 of an onion, chopped

1 tsp rosemary

1 tsp cracked sea salt

1 tsp cracked black pepper

3/4 cup white wine


Place salt, pepper and rosemary into a mortar and grind up together until you have a coarse blend.  Place into a small dish along with other prepped ingredients.

Heat oil over medium-high heat.  Add shanks to hot pan and brown on all sides.  Transfer to a plate.

Reduce the heat to medium-low and add the garlic.  Stir in the onion and continue cooking until translucent.

Return shanks to the pan and season with rosemary, pepper and salt.  Pour in wine, raise heat to medium-high again, and simmer.  Reduce to low and simmer until the shanks are tender.  Turn 2-3 times while cooking and add water if necessary to maintain the liquid level.

Tonight I made jasmine rice to go with the lamb.  It was fast, and honestly?  I don’t think I ever get enough jasmine rice.  But I think this would also be outstanding with potatoes — either drizzled with EVOO, garlic salt and rosemary or perhaps mashed.  Either way, it was be tasty!


The Roommate sure did!


2 Comments Add yours

  1. Katy says:

    I’ve never cooked lamb before. I had lamb once… when my mom ordered it in a restaurant in Vancouver when I was 3 and let me try some. So I don’t remember it at all, lol. This sure does sound and look good, though!

  2. She Is Stranger Than Fiction says:

    I’d tried it in a couple of the Greek run restaurants in Corpus when the ex ordered it, and it was tasty but rich. It is a richer meat, but if it’s cooked right, it’s really good. I’ve never jazzed on the mint jelly thing with it. And if you ever have a gyro at a Greek restaurant, it’s generally a combination of beef and lamb together that’s been shaved into tiny bits then pressed together to combine it. It’s really good shit.

    Thanks! It was lamb shanks that I’d had in the freezer since around Easter, but I never got around to cooking it. I was worried that it would taste frostbitten, but it didn’t at all!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s