Lamb Shanks, Italian Style Recipe

Name: Lamb Shanks, Italian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks (14 oz. each); 2 Tbsp. vegetable oil; 8 large shallots or 2 medium size yellow onions, finely chopped; 2 cloves garlic, minced; 2 medium size sweet green peppers, cored, seeded and cut lengthwise into strips 1/2-inch wide; 1 c. dry white wine; 1 (1 lb.) can tomatoes (with their juice), chopped; 2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crumbled; 1/2 tsp. salt; 1/4 tsp. pepper; 1 c. basic beef stock or canned beef broth; 1 c. orzo or long grain white rice; 1/3 c. minced parsley

Servings: persons

4 lamb shanks (14 oz. each)
2 Tbsp. vegetable oil
8 large shallots or 2 medium size yellow onions, finely chopped
2 cloves garlic, minced
2 medium size sweet green peppers, cored, seeded and cut lengthwise into strips 1/2-inch wide
1 c. dry white wine
1 (1 lb.) can tomatoes (with their juice), chopped
2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1 c. basic beef stock or canned beef broth
1 c. orzo or long grain white rice
1/3 c. minced parsley

1
Using paper toweling, blot the lamb shanks dry. Heat the oil in a 6-quart Dutch oven or flameproof casserole over moderate heat for 1 minute. Add the shanks and brown well on all sides 10 minutes. Remove the shanks and set aside. Add the shallots and garlic to the Dutch oven and saut, stirring frequently until softened, about 5 minutes. Add the green peppers and saut, stirring occasionally until soft, about 5 minutes more. Stir in white wine, scraping up any browned bits on the bottom of the pan. Return the shanks to the pan. Add the tomatoes, rosemary, salt, pepper and stock. Cover, reduce heat to low and simmer, turning and basting the shanks occasionally with pan juices, until tender, 1 1/2 hours. Skim excess fat. Add the orzo; cover and simmer until tender, 10 minutes. Stir in all but 2 tablespoons of the parsley and sprinkle the remainder on top. Serves 4.

690

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 4 lamb shanks (14 oz. each), 2 Tbsp. vegetable oil, 8 large shallots or 2 medium size yellow onions, finely chopped, 2 cloves garlic, minced, and more.

Yes, Lamb Shanks, Italian Style falls under the Pasta & Noodles 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!

Lamb Shanks, Italian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions