Creole Lamb Shanks

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

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.


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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Heat the olive oil in a large skillet over medium-high heat until the