Slow Braised Lamb Shanks

I love a dish that basically cooks itself, has mouth-watering flavors and fills the kitchen with wonderful aromas. Slow Braised Lamb Shanks are simmered in red wine with garlic and fresh herbs. The rich braising liquid becomes a delicious jus that creates meat that is moist and so tender that it literally falls off the bone.

Slow Braised Lamb Shanks Served With Lemon Orzo, Green Beans And Tomatoes
Slow Braised Lamb Shanks Served With Lemon Orzo, Green Beans And Tomatoes

Slow Braised Lamb Shanks

Serves 2, adjust the recipe accordingly

Preheat the oven to 325 degrees

  • 1 lamb shank per person, about 1 to 1 1/4 lb. each
  • salt and pepper
  • oil for browning
  • one onion, coarsely chopped
  • 1 c. red wine
  • 4 or 5 cloves of garlic, peeled and cut in half
  • 1 celery stalk, cut in several pieces
  • 1 carrot, peeled and cut into several pieces
  • 2 c. beef broth
  • 1 c. water
  • 1 or 2 bay leaves
  • 2 or 3 branches of fresh thyme
  • 2 or 3 sprigs of fresh rosemary
  • 3 or four strips of lemon peel
  • 1 Tbsp. tomato paste
  • 1 tsp. anchovy paste

Season the lamb shanks generously with salt and pepper. Heat a couple of tablespoons of oil in a heavy bottomed ovenproof pot over medium-high heat. When hot, add the lamb shanks and brown well on all sides. Remove to a plate.

In the same pot, add the onions and cook until soft and just starting to brown. Add the red wine and stir, scraping up all the browned bits. Simmer the wine until it is reduced by half. Add the rest of the ingredients to the pot and bring to a boil. Put the shanks back into the pot, cover and place in the oven. Braise for approximately 2 1/2 to 3 hours (depending on the size of the shanks), turning half way through, until the meat is tender.

Remove the pot from the oven, carefully remove shanks to a plate and cover with foil to keep warm. Strain the cooking liquid into a fat separator and let stand for a few minutes. Slowly pour the liquid back into the pot, leaving the accumulated fat behind. Simmer until the liquid has thickened to a sauce like consistency. Taste for additional seasoning.

****

Slow braised lamb shanks is a dish that is perfect for fall, winter and on into spring. I served the savory lamb shanks with a little of the jus that had an incredible depth of flavor. I then topped them with a traditional gremolata of  lemon zest and fresh chopped mint. For side dishes, I prepared lemon orzo and slow cooked green beans and tomatoes.

The braised lamb shanks are slow food at its best and reminds me of  what I might enjoy in a Greek taverna. Other side dishes that would go well would be rosemary roasted potatoes, rice, or a purée of white beans perhaps served with a tomato and feta salad, sautéed zucchini or if it is springtime, fresh peas with mint.

You might also enjoy…Lamb Stew For An Autumn Night

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229 thoughts on “Slow Braised Lamb Shanks

    1. Thank you Karen, for your nice compliment. My market has been having lovely small lamb shanks lately…I hope you can find them.

  1. Apparently the Greek Kleftiko means stolen meat – a poacher would steal the lamb and cook it secretly in a hole the ground. Your’s looks delicious 😉
    I might go and see if the butcher has one later, it would be good with the preserved lemons that I have …

    1. Hi Mad Dog, Thank you for your nice compliment…it was delicious. I hope you can find a lamb shank…preserved lemons would go so well in this dish. I’m planning on making some soon…once better lemons start appearing in the markets.

    1. Thank you Sarah, I’m glad that you enjoyed the post. The slow cooking made the meat so tender that I had to be careful getting them out of the pot.

  2. I am not a lamb person but your mouth watering photo may just change my mind. Love that you use readily available fresh herbs also love the idea of the anchovy paste.

    1. Hi Norma, If you could have taken a bite of this lamb…I think you would have been converted. The fresh herbs, lemon peel and anchovy paste mixed in with the red wine and broth give such a depths of flavor to the lamb. Thank you for your nice comment.

  3. I’ve been seeing a lot of lamb shank recipes lately and yours is simply lovely – I love the addition of anchovy paste! There’s nothing like a slow braised dish when the weather is crisp, especially when it involves garlic and herbs.

    1. Hi Lesley, You are right…slow braised dishes are perfect when the weather is cool. I’m glad you like the recipe. The anchovy paste adds a nice depth of flavor to the sauce. Thank you for your nice compliment.

    1. Hi Naomi, You are right…we never had lamb when I was growing up on the ranch in Texas. This is such a delicious dish that it may convert a few beef eaters out there. I hope you enjoy the recipe and thank you for your comment.

  4. I don’t eat enough lamb here in San Miguel. Not enough. Recipes like this one make me realize how much I miss it. Thanks for posting. Lovely recipe and post.

    1. Thank you, Victoria for your nice compliment. I’m happy that you enjoyed the post. Even if you don’t eat that much lamb at home, I’m sure you have had some great dishes in all your travels.

    1. Hi Marie, I’m sure your Sunday meal will be delicious. It is so nice when you can buy locally raised lamb. Thank you for your nice wish. Yes, I’m hoping the snow stops soon. Three days of snow and howling winds is a little much this time of the year. I’d rather be seeing daffodils peaking their way through the ground.

  5. My husband used to claim he did not like lamb — and then while traveling to NYC recently we had an incredible lamb chop dish at an Indian restaurant and he came home and started experimenting with different lamb dishes! This one definitely looks like one worth trying.

    1. Hi Kat, I do think that this is a delicious dish that you would enjoy preparing. My husband and I keep talking about how much we enjoyed it. Thank you for your nice comment.

  6. Yes, please. 😉 I haven’t had lamb shanks in what seems like forever. And it’s such a terrific — and relatively easy! — dish. And even though this is a hearty enough dish that you might associate it with fall and winter eating, you’re absolutely right that we can eat this well into springtime, although on cooler nights (of which we’ll have plenty). I love lamb when it’s pink and juicy, but in some ways long-cooked lamb may have even more flavor (and lamb shanks certainly require some time in the oven — I’d never serve these rare). Super recipe today. Thank you.

    1. Thank you for your kind words, John…I’m glad you like the recipe. Lambs shanks are so delicious and basically cook themselves with just a little prep work. I always eat lamb chops rare but if you tried the same with shanks they would be tough. This is definitely a low and slow recipe with the result being moist, tender and delicious lamb.

    1. Hi Karie, I’m happy to know that you like the recipe and want to make it. I think you will enjoy the dish…it was delicious. Thank you for your nice compliment.

  7. Braised meats are deliciously comforting, using the richness of the meat juices and savories to, as you say, cook itself. Love lamb, just bought a leg of lamb yesterday and can’t wait to prepare it, the aroma is intoxicating. 🙂 Fabulous recipe, Karen, the bit of anchovy paste is brilliant.

    1. I appreciate your lovely compliment, Judy. Lamb seems to be in all the markets right now and at a good price…I have a boneless leg that I just put in the freezer. The little bit of anchovy paste really adds to the overall flavor of the sauce.

    1. Hi Southern, I’m happy to hear that my recipe has inspired you. This is such an easy dish to prepare…fork tender meat that is moist and delicious. When I lived at home in Texas, we never had lamb either…maybe it is a southern thing. 🙂

  8. I am so excited to try this recipe! My kids LOVE lamb and I have never cooked it because I was unsure of a good recipe. I will be preparing lamb this week. Grazie Mille!

    1. Hi Trina, If you kids love lamb, then this is a great recipe to try. It basically cooks itself and wait till you taste it. I’m glad you are going to make the dish…enjoy!

    1. I do know you love a good lamb shank, Conor. I’m glad you approve of my recipe. Thank you for your lovely compliment…it is much appreciated.

    1. Hi Bishop, I’m happy to know that you like the recipe and want to make it this weekend. I do hope you enjoy it. Thank you so much for you nice compliment.

  9. Ha, I am laughing because I always say ” my favorite” when I come to your blog 🙂
    I love lamb shanks – it is one of the best dishes in the world and this looks amazing Karen!!

    1. Hi Anne, It is nice to know that I seem to cook all your favorite meals and that you enjoy the posts. I always appreciate you compliments and your visits…thanks!

    1. Hi Angie, This really is a mouth-watering dish. Believe me, it is as good as it looks. At this time of the year, it makes for a very comforting meal. Thank you for your nice compliment.

  10. Wow, Karen, this photo is so~ sharp that I wanted to extend my hand to pick up the luscious lamb shank! Ingredients are amazing. I’m trying to imagine the combination of beef broth, the anchovy paste with the juice from the lamb. Is it possible to explain by words how especially the anchovy paste adds to the taste (fish taste + lamb taste)? I’m sure there is a purpose. Lemon zest on top is fabulous for the eyes, for the aroma and palate. 😀 Fae.

    1. Thank you Fae, for your lovely compliment. I’m glad that you like the photo. As for explaining about the anchovy paste, here goes. If you were having this dish and I asked you what ingredients you thought I used, I don’t think you would ever guess anchovy…it is not fishy in the slightest. It just enriches and give depth of flavor to the sauce but of course could be eliminated. I don’t think a lot of people know that there is anchovy in Worcestershire sauce but it is an ingredient that gives it flavor, as well. I agree with you about the lemon zest adding to the overall taste experience of this meal.

  11. Wow, Karen, this photo is so~ sharp that I wanted to extend my hand to pick up the luscious lamb shank! Ingredients are amazing. I’m trying to imagine the combination of beef broth, the anchovy paste with the juice from the lamb. Is it possible to explain by words how especially the anchovy paste adds to the taste (fish taste + lamb taste)? I’m sure there is a purpose. Lemon zest on top is fabulous for the eyes, for the aroma and palate. 😀 Fae.

    P.S. I am having a hard time posting a comment on your site. I am using a different avenue here. Did you get this?

    1. Hi Fae, Your first comment did go through. I have been having a problem with WordPress the last couple of days…it seems like everything is taking so long to go through. I hope it is a slight glitch and will correct itself. Thank you so much for taking the effect to comment…I really appreciate it.

  12. This one of my favorite dishes …. And my years in UK served me many fantastic ones. They know how to do Lamb Shanks. Never ate it before. Not anything we would eat in Sweden, today maybe but not very common. Just love it and they did it in so many ways. And they always served it with some specially seasoned mash potatoes. This is a cracking dish. You got me drooling now. Karen, I wish you two a great weekend.

    1. Hi Vivika, Cracking good and drooling at the same time. What a wonderful compliment…thank you. I can certainly understand why lamb shanks would be one of your favorite dishes…their flavor and tender meat is delicious. I can see why they wouldn’t be commonly found in Sweden which is known for its wonderful fresh seafood. Thank you for your nice wish, I hope you have a lovely weekend as well.

      1. Karen, have sent my replay to somebody else .. have problems with my net book .. *smile – here we go again.

        Karen, when it comes to seafood and fish – Sweden is world champions – because of the cold waters around us.
        But we eat lamb – 25 years ago .. you couldn’t find lamb on menus – venison was very common. But it has changed. Chicken is also served on good restaurants today – something never found 10 years on a good restaurants menu.
        Lamb Shank I haven’t seen anywhere over here yet, but I’m sure somebody serves it.
        We couldn’t prepare lamb before we start travelling abroad to the Mediterranean countries. There is still Swedes that don’t eat lamb because they had bad experience.
        I really hope that you will make your way to the Scandinavian countries one day.

      2. I do hope to get to Sweden some day since my grandmother on my fathers side was from there. I’ve only been to Norway and Denmark in my travels to that area of the world. Our world is changing so fast and good restaurants are introducing us to new dishes all the time. Once it is in the restaurants, we slowing find the ingredients in our markets. I grew up in Texas and you never saw lamb in restaurants or markets…the legendary fights between cattlemen and sheep ranches from many years before influencing that, I’m sure.

      3. I totally agree with you Viveka, that travel does influence how you cook. Hopefully I’ll get to Sweden to try some of Gothenburg’s delicious food…thanks.

    1. I totally agree with you, Gourmantine. If you use a red wine that you enjoy drinking in your cooking, it really enhances the taste of many dishes. I’m happy that you like the look of this dish. Thank you for your compliment.

  13. I’ve heard lamb is difficult to get in the US or if you can get it, it’s very expensive. Is that true? I love lamb shanks. They are perfect for your weather right now. Such great comfort food xx

    1. Hi Charlie, Here in New England, lamb is very popular and I have no problem finding it at my markets. I usually have a choice of US, Australian and New Zealand lamb. Of course, we pay a little more for imported lamb but it is priced less than veal and some beef cuts. You are right, this is a great comfort meal…I’m glad you like it.

    1. Hi Gary, I totally agree with you…it was a perfect winter meal. Thank you for your very nice compliment. It was as good as it looks.

    1. Hi Chunklet, You are correct…the lamb shanks were so tender that they literally fell off the bone and were oh so delicious. Thank you for your nice compliment.

  14. This looks like my kind of meal, Karen, and very Mediterranean diet approved! I have orzo and fresh green beans, now I just need to find some pretty lamb shanks and I’ll be in business. 🙂

    1. Thank you Betsy, for your nice compliment. This is a perfect example of a Mediterranean meal that is healthy. It sounds like you have a plan…I hope you will enjoy the lamb shanks.

    1. Thank you Giovanna, for your lovely compliment. I’m happy to know that you like the recipe. Yes, put it in the oven and all you have to do is turn it over once. You can’t get any easier than that.

    1. Hi Laura, I agree about braising. You can take the toughest piece of meat and turn it into the most succulent and tender piece of meat. Low and slow produces a delicious meal. Thank you for your nice compliment.

  15. Wonderful meal. You always hit me in my weak spots. I love braised lamb shanks. It may be my absolutely, positively favorite dish. I have two in my freezer begging me to cook them but Baby Lady doesn’t eat red meat, especially lamb. 😦 So, I’m waiting for knothead to come home for his birthday at the end of April. Until then…

    1. Hi Richard, Thank you for your nice compliment. It does seem that our tastes and cooking is very similar. I know you will enjoy you lamb when you prepare it in April. Until then, I will enjoy all your Texas influenced meals that I love.

  16. Oh Karen, your timing is perfect and photo very enticing. I have some lamb shanks and was just wondering how to prepare them. Your recipe is exactly what I’m in the mood for! Love the addition of anchovy paste, too. Thank you!

    1. Hi Hannah, I’m happy to know that my recipe was timely. I do think you will enjoy this recipe…my husband and I keep talking about how delicious it was. I do hope you enjoy the dish and I appreciate you nice compliment.

  17. If I had to choose just one meat to eat, it would always be a lamb shank! Inspite of the fact they have become quite prohibitively priced here, there would not be a shopping trip when I came home without them. Love your recipe, especially the addition of lemon and anchovy paste. And love your suggestions for all the sides: very similar to mine. Actually I also oft steam or bake sweet potatoes to ‘go along’ and have at times added pieces of dried apricot to the various vegetables [oft beans] in use! Lunch today is chicken Portuguese style here : at the moment wish I was faced with your dish 🙂 !

    1. Hi Eha, I always look forward to your comments…they are so interesting. Who would have thought that a country that is know for its large sheep stations would have high lamb prices. I’m happy that you liked my recipe for the lamb shanks…I think the lemon peel and anchovy really add to the flavor. Sweet potatoes and apricots would be a lovely flavor combination with the lamb. Thank you as always for your lovely compliment.

      1. True Karen, but we do like our import income, don’t we? So, you may actually get the lamb cheaper at your end than we here! Once shanks were cooked in bulk for the family dogs, now I pay up to $ 9-10 for a pair of not very large ones: I call that dear 🙂 ! Last I looked lamb cutlets were about $26 per Kg! Beef, pork, even kangaroo are way cheaper and chicken half of the latter 🙂 ! [US & OZ dollars are at parity]

      2. My apologies for putting ‘import’ where ‘export’ should obviously be 🙂 !

  18. Karen, this looks absolutely delicious. I love all the ingredients! Especially the lemon. I haven’t prepared lamb in such a long time. This is definitely inspiring me to 🙂

    1. Hi Judy, I’m always happy to know that I have given someone inspiration through one of my recipe posts. The lemon does add a nice flavor to the dish. Thank you for your lovely compliment.

  19. I love those kind of dishes too. Red wine, garlic and herbs sound absolutely wonderful! I love lamb shanks. This plate of goodness makes me hungry and I just had dinner. Lovely post Karen.

    1. Hi Anne, I’m glad that you enjoyed the post. The lamb shanks were as you said “a plate of goodness”…thanks for such a nice compliment.

  20. Sublime! Isn’t it interesting the affinity lamb has with anchovies? It’s a surprising and yet brilliant combination. I love food like this – slow cooked until the meat is caramelised and super tender and falling off the bone. I would much sooner eat a homecooked dish like this than almost anything I could get in a fancy restaurant!

    1. Hi Celia, I find that the anchovies give special depth of flavor to the dish. This was such an enjoyable meal. I appreciate your lovely compliment.

  21. You certainly did prepare a wonderful dinner, Karen. Braised lamb shanks are a treat I prepare every December. They helps to take the sting out of Fall’s end and Winter’s beginning. Next time I prepare them, I’ll be sure too add some lemon peel. Thanks for the idea.

    1. Hi Loraine, Yes, your weather will be cooling down just as ours starts to warm a little. This is a dish appropriate for your fall as well as our spring.

    1. Hi Paula, There are so many lamb dishes that I prepare and I agree with you that this is certainly one of the most flavorful. I’m happy that you liked the photo of the meal…thanks for your nice compliment.

  22. We’re snowed in right now, or I’d be on my way to the grocery store to get everything I need to make this. I’m so in love with slow braised meat dishes and now I have one more recipe to try. It sounds wonderful Karen.

    1. Hi Lea Ann, I’m happy that you like the recipe…it is a delicious dish. We had another 8 inches of snow on Friday so I can relate. Thank goodness we have some warm days ahead of us to help melt all that is on the ground.

    1. Thank you Greg, for your kind words…they are very much appreciated. I always enjoy when you stop by for a visit and your nice comments.

  23. I also love self-cooking dishes… The lamb season has just started here, so I will be cooking more lamb now. Thank you so much for the inspiration! Your lamb shanks look fantastic.

    1. Hi Sissi, A slow cooked meal that basically takes care of itself is a cooks dream when it comes out as delicious as this one was. Thank you for your nice compliment…I’m happy to have given you inspiration.

  24. Karen, lamb shanks are such delicious fare but I think they are seriously underrated – people around here rarley cook them and I am convinced that they do not know what they are missing as the meat is indeed incredibly tender after being prepared properly. Your recipe is just fabulous and I love the “topping” of traditional gremolata as well as the delicious sides of green beans and lemon orzo. What a perfect meal!

    1. Thank you for your lovely compliment, Andrea. I tend to agree with you that lamb shanks are an often overlooked piece of meat. Cooked low and slow…they are delicious. The gremolata is a nice complement to the flavors of the lamb, I think. My husband and I really enjoyed the meal.

    1. Hi Mary, I have to agree with you about braising bring out the best in meats. I do think you will enjoy the lamb shanks prepared this way. The lemon orzo went nicely with this dish.

  25. This would make for an absolutely beautiful Sunday Supper. A good glass of zinfandel to drink with this meal and it would be heaven.

    1. I appreciate you nice comment, Velva. Yes, this is a perfect meal for Sunday Supper. Our tastes must be very similar as far as wine goes as we did have zinfandel with the meal…Seven Deadly Zins to be exact. 🙂

  26. I completely agree, Karen. There was a recipe in the old Gourmet cookbooks that I’ve been making for many years. Red wine, veggies….and the fragrance while cooking is divine. Love your herb additions…will add those the next time.

  27. What a truly gorgeous plate of food! I cook quite a bit of lamb but have never cooked lamb shanks. This looks like the perfect recipe! The meat looks like you could blow on it and it would fall off the bone. What great flavors and your sides do look like the best complements for this dish! Thanks for the recipe!

    1. Hi MJ, I’m happy that you like the meal and recipe…it did turn out great. If you like lamb, I know you will enjoy the lamb shanks. They get so tender that you have to be very careful lifting them out of the pot. Thank you for your lovely compliment.

  28. What a fantastic meal. I’m toying with the idea of lamb for Easter…the hubby is a huge fan. We’d both love these shanks!

    1. Thank you Liz, for your lovely compliment. My husband and I really did enjoy this meal and I think you would also. We are usually invited to spend Easter with friends, but if we are home for the occasion then we cook lamb as well.

    1. Hi Charlie, Thank you for stopping by for a visit and your nice compliment. I do hope that you will enjoy the recipe…I think it is delicious. I look forward to your return.

  29. There is nothing better than the smell and flavour of lamb shanks slow braised. They look delicious and I think can smell them….

    1. Hi Tania, I do agree with you about the wonderful aromas of the shanks while they are braising…and the flavor is amazing. Thank you for your nice compliment.

  30. It’s interesting to me that through the years I’ve grown rather ho-hum about a lot of meat. I don’t necessarily crave leg of lamb, but just reading about the lamb shanks does make my mouth water. There is something special about the taste and I haven’t thought of them in quite a while. I just love all the suggested “pairings” and details as to how you would elevate the already tasty dish. This would be a perfect spring dish. I really like the reference to the shanks being the perfect slow food. I’m trying to truly embrace that whole notion much more! 🙂

    1. Hi Debra, Thank you for your lovely compliment. This is a rather simple dish that is the sum of all its parts. The slow cooking of the shanks marries the flavors of the wine and herbs with the meat…its juices adding to the overall goodness of the jus that is created.

    1. Hi Danny, I think this meal was as good as it looks and so easy to prepare. I know what ever you have for dinner will be excellent. Thank you for your nice compliment.

  31. that looks like it’s gonna melt in the mouth and you’ll have no need to even chew it. absolutely delicious meat dish Karen. ciao

    1. Hi Barbara, The lamb was so tender that you didn’t need a knife and it truly was delicious. Thank you for your nice compliment.

    1. Thank you Sophie, for your very kind compliment. I’m glad you like the dish. It sounds like your mother and I would get along in a kitchen very well together. 🙂

    1. Hi Sam, I have to agree with you about lamb shanks being comfort food…they have such incredible flavor. I’m surprised that more people don’t prepare orzo. I’m like you and always have a box in my pantry.

  32. I love recipes like this too!! Especially on weekends like this weekend, hubby and I have totally relaxed,watched loads of movies, and not cooked anything, just made simple quick meals:-) Your lamb looks fabulous! Hugs, Terra

    1. Hi Terra, This is a perfect meal to prepare on the weekend. With just a little prep work to get it in the oven, you will still have the time to watch your movies and be rewarded with a delicious meal afterwards as it basically cooks itself. Thank you for your nice compliment.

    1. Hi Susan, This is a great dish for this time of the year. My husband and I really enjoyed the meal. Thank you for your nice compliment.

    1. Thank you Mary, for your nice wish and compliment. The lamb shanks were delicious…I hope you will enjoy the recipe. I hope you have had a nice weekend as well.

    1. Hi Carolyn, I don’t think I have ever had someone swoon over one of my recipes before…that is a true compliment. Especially to a girl who grew up in the south…where swooning was always mentioned in the romance novels. 🙂

    1. Hi LV, Thank you for stopping by for a visit and your nice compliment. I’m glad that you enjoyed the photo…the lamb was as good as it looks. I hope you get a chance to prepare the dish.

    1. Hi Natalia, This is a great time of the year to try this recipe. Lamb is featured in the markets and the weather is cool enough to enjoy this comforting dish. Thank you so much for your lovely compliment.

  33. There’s something so satisfying about a braised dish like this, especially in the cold winter weather. Spring will be here soon and it will be time to put dishes like this behind us until next fall. But until then thank you for sharing such a wonderful recipe for us to hurry up and make before the warm weather comes.

    1. Hi Marlene, This is a wonderful recipe to prepare from fall through spring. I’m so looking forward to the warmth of spring but I know that snow and cold weather is still on our horizon here in New Hampshire. I’m happy to know that you like the recipe and thank you for your nice compliment.

    1. Hi Lizzy, I do think we are lucky to have the availability of Aussie lamb…I love the flavor a lot. The lamb shanks are so tender that you will only need your fork. Thank you for your nice comment.

    1. Hi Misky, We had almost a foot of snow on Friday but thank goodness the sun has come out to melt some of it. Yes…this is the perfect meal for this type of weather. Thank you as always for your comment.

  34. My mouth is watering just looking at that photo. I think I like lamb best out of all meats but we do not have it often because it is so expensive. We won a 10€ voucher the other day for the local butcher and we bought a roll of lamb it was so yummy. Take care Diane

    1. Hi Diane, Lamb does have such wonderful flavors. I’m always surprised to find out that lamb is expensive in areas where I thought it wouldn’t be. I remember during our travels through France that we see so many sheep in the fields. I guess many of them are raised for their milk to be made into cheese instead of being raised for their meat. I think this is what is so interesting about blogging…we learn so much about food in other areas. Thank you for your nice compliment.

    1. Hi Amy, The flavors of the slow cooked lamb shanks really are amazing. Perhaps one of these days, Nate will try a bite of a lamb dish that he likes.

    1. Hi Diane, I’m glad you agree with me on how wonderful dishes are that almost cook themselves. The flavor of slow cooked meat within a braising liquid is just amazingly delicious. The little bit of anchovy paste really adds to the depth of flavor in this dish, I think. Thank you for your nice compliment.

  35. Hi there, this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

    1. Hi Sonia, Thank you for stopping by for a visit and your nice compliment. I do hope you try preparing the lamb shanks sometime…they are delicious. I hope you have a lovely week as well and I look forward to your return.

    1. Thank you Sues, for your visit today and your nice compliment. I do think that you would enjoy lamb shanks and hope that you give them a try someday.

  36. Hi Karen, it’s only been the last couple of years that I eat lamb, but I’ve never cooked it. I know my husband would adore this dish, it’s absolutely lovely on the plate and the lemon orzo would be fantastic with the Mediterranean flavours. Last night JT made Moroccan Bœuff Bourguignon and the house smelled amazing.

    1. Thank you Johnny, I’m happy to know that you like the recipe. I think that the lemon peel and anchovy paste add delicious flavors to this dish…I’m glad you approve.

    1. Thank you Juliana, for your nice compliment. My husband and I really enjoyed this meal. I think you would enjoy lamb shanks as they are very flavorful. I hope you have a lovely week as well.

    1. Hi Ali, I’m happy to know that you like this sort of meal. Lamb shanks are so tender and flavorful. Thank you for your compliment.

    1. Hi Jeannee, I’m glad that you like my version of lamb shanks. The anchovy paste enhances the flavor of the sauce but is not discernible. I use it in lots of recipes.

  37. I would like to cook this type of meals!!! Unfortunately, my husband does not like this type of cuts (he is a steak and chicken breast type….). So I just dream about it and dream its sticky, flavoursome sauce. I like the usage of lemon peel and the orzo pasta….
    PS
    I add my answer to your nice comment on my blog. Ciao

    1. Hi Rita, Thank you for your lovely compliment. I know that some people don’t care for lamb…perhaps you will see the dish in a restaurant sometime and be able to try it.

  38. This would honestly be in the top three of my “last meal” options.
    It’s hearty, delicate and mouthwatering… and the depth of flavor. YYUUUMMMM. I’m thinking this would be perfect for me to do in a slow cooker. Thanks! x wendy

    1. Thank you Wendy, for your nice compliment. You are right, you could definitely use your slow cooker…I need to use mine more often.

    1. Hi Afra, I hope you will enjoy this recipe when you prepare it. My husband and I both really enjoyed the meal. Thank you for your nice compliment.

  39. I love lamb – I generally just leave the shanks up to the “local experts” as we have many around the area to choose from, but you have inspired me to not be so lazy!

    1. Hi Carol, This is such an easy dish…it almost cooks itself. It can be braising in the oven while you are studying. Glad to know I’m inspiring you.

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