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Schreiner’s Baked Lamb Shanks

This recipe has been on the menu for decades. I started working for Bernard Schreiner as a busboy 29 years ago, and baked lamb shanks were a favorite then, too. The recipe was passed down from his mother. We feature comfort foods made from scratch.—Dale Grantman, Des Moines, Iowa
  • Total Time
    Prep: 10 min. Bake: 3 hours
  • Makes
    4 servings


  • 4 lamb shanks (14 to 16 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups beef broth
  • 1/2 cup finely chopped onion
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • Mint jelly, optional


  • Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.
Nutrition Facts
1 each: 115 calories, 6g fat (2g saturated fat), 35mg cholesterol, 1140mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

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  • jammer55
    Sep 19, 2011

    I have made this one for years and everyone loves it. Have tried several more complicated recipes and they are no better, some times worse

  • cjbell00
    Sep 20, 2009

    No comment left

  • RuthStew
    Jan 12, 2009

    I'm looking for a lamb shank recipe where lamb is baked in a paper bag. Does anyone have such a [email protected]