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Lamb Shanks Deluxe

I got this recipe from my mom. The lamb shanks are so tender and make a deliciously flavored gravy. —Sue Draheim
  • Total Time
    Prep: 30 min. Bake: 2-1/2 hours
  • Makes
    4 servings


  • 1/2 medium lemon
  • 1/4 teaspoon garlic powder
  • 4 lamb shanks (about 12 ounces each)
  • 1 cup all-purpose flour, divided
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 cups beef consomme
  • 1 cup water
  • 1/2 cup dry vermouth
  • 1 medium onion, chopped
  • 4 medium carrots, cut into chunks
  • 4 celery ribs, cut into chunks


  • Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat.
  • In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  • Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender.
TEST KITCHEN TIPTrim the fat from the shanks before cooking. Thicken juices for gravy if desired.

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