Zinfandel Braised Lamb Shanks Recipe

Serving Size: 4

Zinfandel Braised Lamb Shanks


Preheat oven to 350°F.

In heavy sautépan, heat olive oil. Add lamb and brown on all sides. Transfer to ovenproof casserole; set aside. In same pan, sauté onion, carrot and celery until lightly browned. Stir in garlic and rosemary; cook 2 minutes. Add wine, chicken broth, and crushed tomatoes. Bring to boil. Remove from heat and spoon over lamb. Cover and bake at 350°F until medium (160°F) at thickest part; about 2 hours.

Meanwhile, sauté bacon until crisp. Add onion and brown. Stir into hot, cooked beans. Spoon lamb over beans and serve piping hot.



  • 4 well trimmed California lamb shanks (1 pound each)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 4 cups Zinfandel
  • 4 cups chicken broth
  • 1 can (14 ounces) crushed tomatoes


  • 4 strips bacon, diced
  • 1 medium onion, chopped
  • 5 cups cooked small white beans

bacon, braised, lamb shank, rosemary, wine