Lamb Shanks in Red Wine

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

When fresh local asparagus and green beans first appear as harbingers of spring, I serve them with this hearty dish of lamb shanks and Cream Muffins.


  • 4 lamb shanks, about ¾ pound each
  • ¼ cup olive oil, more or less


Remove the excess fat from the outside of the lamb shanks. Cover the bottom of a heavy-bottomed pan or a Dutch oven that has a tight-fitting lid with a film of olive oil and place over medium-high heat. Brown the shanks in the hot oil. Grind the herbs in a spice mill or mortar and pestle and sprinkle over the shanks. Add the wine and garlic, bring to a simmer, then reduce the heat to very low.