Richmond's Lamb Shanks

From Richmond Talbot

These are excellent served with roasted new potatoes and glazed carrots.


  • 5 Lamb Shanks (7-8 lb)

  • Seasoned flour for dredging the lamb

  • 1/4 C Olive Oil

  • 1 thick strip Lean Bacon or Pancetta, chopped

  • 3/4 C Chopped Garlic

  • 6 Onions cut into eighths

  • 1 C Dry Red Wine

  • 1/2 C Dry White Wine

  • 1/2 C Chicken Stock



To prepare:

  1. Dredge lamb shanks in flour and shake off excess..

  1. Heat the oil in the heavy skillet until it is very hot, almost smoking.

  2. Brown the shanks, one or two at a time, until all are well-browned on both sides. As they are finished, transfer each one to paper towels to drain. Reduce the heat when the lamb is all browned.

  3. To the oil remaining in the pan, add the bacon, garlic, and onions. Cook over moderate heat until onions are softened and just beginning to turn golden.

  4. Return the lamb to the skillet.

  5. Add the wines and the stock, salt and pepper to taste, and bring to a simmer.

  6. Simmer the shanks, covered, stirring occasionally, for 3-4 hours or until they are tender.