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Recipe for :

Lamb Shanks

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


4 lamb shanks (average l lb. each)
1 cup all purpose flour
1 small onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
2 plum tomatoes, halved
1 bay leaf
1 Tblsp. dried thyme
1/2 Tblsp. dried rosemary, crumbled
2 cups chicken broth
1 cup dry red wine or port
1 cup beef broth
Salt and pepper to taste

  • Preheat oven to 325ºF.
  • In a heavy duty oven safe pan, heat enough olive oil to cover the bottom of the pan by 1/2 inch, heat over high heat.
  • Dredge the lamb shanks in the flour, shaking off excess flour.
  • Sauté them to a golden brown on all sides.
  • Remove the shanks and pour off half of the remaining oil and return to a medium high heat.
  • Add vegetables and sauté until they begin to soften.
  • At this time, add dried seasonings and 1/4 cup of the remaining flour stirring often for approximately 5 minutes.
  • Add all the liquids and bring to a slow simmer.
  • Place the shanks into the liquid and cover pan tightly, bake for 1 1/2 hour.
  • Serve with the pan juices as sauce.

For a more rich sauce, puree the vegetables in the liquid. Reduce liquid by one quarter volume and whisk in 1 tablespoon of butter.

Serves 4

Shirley Cline