Braised Lamb Shanks

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 lamb shanks
  • ½ cup butter
  • 2 onions, thinly sliced
  • ½ cup dry white wine
  • ½ cup tomato juice
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 cup Chicken Stock
  • Salt and freshly ground black pepper


    1. Preheat oven to slow (250°F.).

    2. Remove most of the fat from the lamb. Brown the shanks on all sides in the butter and transfer to a large casserole.

    3. Add the onions to the skillet in which lamb was browned and cook, stirring, until wilted. Add remaining ingredients and bring to a boil. Season with salt and pepper to taste. Pour the liquid over the lamb shanks; cover. Bake for three hours, or until meat is very tender.