Name: Creole Lamb Shanks
Yield: Serves four
Cuisine: Cajun
Ingredients: 2 sprigs fresh rosemary; 1 whole orange, cut into eighths; 1 tsp. coarsely ground black pepper; 1½ cups white wine (best: Gewürztraminer); 2 onions, cut into chunks; 2 large carrots, cut into thick coins; 2 bay leaves; 8 cloves garlic, peeled and crushed; 3 stalks celery, cut into 1-inch pieces; 1 tsp. marjoram; 4 lamb shanks, about 1 lb. each; 1 tsp. salt; 2 Tbsp. olive oil

Tom Fitzmorris

Creole Lamb Shanks

Preparation info

Serves
four

Difficulty
Medium

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

This is one of the most popular daily specials in all the restaurants that serve it. It’s not hard to make at home, although it needs to cook for a long time to get the flavors to emerge and for the meat to gain its lip-smacking tenderness. One other benefit is that lamb shanks are relatively inexpensive.

Ingredients

4 lamb shanks, about 1 lb. each
2 Tbsp. olive oil

Americas
United States
Main course
New Orleans
Louisiana
Gluten-free

Method

Preheat the oven to 350 degrees F.
Trim as much fat as you conveniently can off the lamb shanks. Don’t get too zealous about this; there should be a little fat still there.
Heat the olive oil in a large skillet over medium-high heat until the

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method