Baked Baby Lamb Shanks Recipe

Name: Baked Baby Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note); 1 1/2 tablespoons cooking oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1 cup finely chopped carrot; 1 1/2 cups finely chopped onion; 2 cloves garlic, minced; 1 slice fresh ginger, minced; 2 cups finely chopped ripe plum tomatoes (or drained canned plum tomatoes); 2 cups dry white wine; Salt and freshly ground black pepper; 2 tablespoons minced parsley

Servings: persons

4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note)
1 1/2 tablespoons cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 cup finely chopped carrot
1 1/2 cups finely chopped onion
2 cloves garlic, minced
1 slice fresh ginger, minced
2 cups finely chopped ripe plum tomatoes (or drained canned plum tomatoes)
2 cups dry white wine
Salt and freshly ground black pepper
2 tablespoons minced parsley

1
Select baking dish large enough to hold shanks in single layer.
2
Preheat oven to 350 degrees.
3
Heat oil in large skillet.
4
Add mustard seeds and cumin seeds and cook over medium heat until seeds begin to dance in oil.
5
Add as many shanks as will fit comfortably in skillet and lightly brown on all sides.
6
Transfer shanks to baking dish as they are browned.
7
Saute carrot and onion in skillet over medium heat until tender.
8
Add garlic and ginger and continue to saute a few minutes longer.
9
Add tomatoes and wine, bring to simmer, stirring, and season to taste with salt and pepper.
10
Pour mixture over lamb shanks in baking dish.
11
There should be about inch of sauce in dish.
12
Place baking dish in oven and bake uncovered for about 1 hour 20 minutes, turning and basting every 15 minutes.
13
If sauce in baking dish begins to reduce too much, add a little water or more wine.
14
Just before serving sprinkle with parsley.

1479

kcal

Calories

101

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note), 1 1/2 tablespoons cooking oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, and more.

Yes, Baked Baby Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Baby Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions