Find your recipes and restaurants here

Crumbed lamb shanks

Recipe from: 7/16/1998 12:00:00 AM
Ingredients 10
Servings 6


  • 60
    olive oil
  • 8
    whole lamb shanks (from the front legs)
  • 8
    small sprigs rosemary
  • 32
    whole cloves garlic, peeled
  • 300
    dry white wine
  • salt and freshly ground black pepper
  • 500
    fresh breadcrumbs
  • 125
    grated fresh Parmesan
  • 2
    eggs, lightly whisked
  • 65
    olive oil


+/- 1 hr 30 min
Preheat the oven to 190 ºC and pour 30 ml (2 T) of the oil into a large oven pan. Trim the shanks of any leftover bone and sinews. Heat 30 ml (2 T) of the oil in a large saucepan and brown the shanks. Remove from the saucepan and arrange in the oven pan. Add the rosemary, whole cloves of garlic and wine and season generously with salt and pepper. Cover and bake for 1 hour until tender and done. Cool the shanks and strain the meat juices through a sieve into a smaller saucepan. Pat the shanks dry with paper towelling. Increase the oven temperature to 200 ºC. Combine the breadcrumbs and Parmesan cheese. Brush the shanks with whisked egg and roll in the crumb and Parmesan mixture until well coated. Arrange in the oven pan, pour over the olive ail and bake for about 20 minutes or until golden brown. Meanwhile reduce the meat juices until slightly thicker. Keep warm. Serve the shanks with a sauce and garnish with sprigs of fresh rosemary. Serves 6-8.

Read more on: lamb


Turkish priest's lamb stew

2019-01-18 23:54 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.