How to Cook Lamb Shanks 

It is important to learn how to cook lamb shanks recipes to end up with a great quality dinner. This part of the lamb comes from the arm of the shoulder, contains a leg bone and part of the round shoulder bone. This part is covered by a very thin layer of fat and a thin paper like covering. Like every animals meat, there is part of the animal which produces tougher meat; this is the tough part of the leg of lamb. Most often this part has the most flavor and cooking it correctly brings out that flavor and produces a delicious dish.

When learning how to cook lamb shanks recipes, you must realize that these not so tender cuts must be cooked slowly either by braising, baking or cooking in a slow cooker. Ingredients like lemon juice, vinegar and wine helps the tenderizing process. Herbs and spices help to bring out the delicious flavored by adding vegetables to the pot a delicious meal is the end result.

How to Cook Lamb ShanksHow to Cook Lamb Shanks

This lamb shank recipe can be reworked by substituting your favorite spices for the ones in the recipe. It is a great family dinner recipe, recipe for entertaining or even dressed up with garnishes for the Easter menu. The nice thing about crock pot cooking is that you put it all together, turn it on and let it cook for several hours; you are free to do other things. In the end, you have a savory meal!


Lamb Shanks Baked or Cooked in Crock PotLamb Shanks Baked or Cooked in Crock Pot
  • 6 Lamb shanks (bones cracked)
  • Juice of ½ lemon
  • ½ Cup flour
  • 2 Teaspoons garlic pepper seasoning (Spice Island)
  • ¼ Cup vegetable oil
  • ¾ Cup chopped onions
  • 1 Teaspoon crushed garlic
  • 1 Can (10 ½ ounces) consommé
  • 1 Cup ketchup
  • 2 Tablespoons Worcestershire sauce
  • ½ Cup vinegar
  • ¼ Cup brown sugar
  • 2 Teaspoons dry mustard
  • 1 Crushed bay leaf
  • 6 Medium peeled carrots
  • 1/3 Cup chopped celery
  • 2 Medium onions quartered
  • 3 Potatoes cut in thirds

Preheat oven to 375F degrees.

Rub lamb with lemon juice; let stand for 10 minutes.

Shake lamb in bag of flour with garlic seasoning.

Sauté meat in oil until well browned on all sides; remove to a 4 quart casserole.

Drain off all but 2 tablespoons fat; sauté onion and garlic in lamb drippings until tender.

Stir in remaining seasoned flour and brown lightly.

Combine consommé, ketchup, Worcestershire sauce, vinegar, brown sugar, dry mustard and bay leaf.

Heat sauce mixture and stir until thickened; pour over meat in casserole.

Scatter carrots, celery, onions and potatoes over and around meat.

Cover and bake for 2 hours until meat is tender; baste two to three times during cooking.

Uncover and cook 15 minutes longer.

To cook in Crock pot follow same directions; place in Crock pot instead of casserole dish.

Cover and cook on low 10 to 12 hours (on high 4 to 5 hours).


Lamb Shanks in Parchment PaperHow to Cook Lamb Shanks in Parchment Paper

Learn how to cook lamb shanks in parchment paper that are tender and delicious. For ONE SERVING prepare each lamb shank as follows.

  • 1 Lamb shank
  • 1 Clove garlic (Peel and slice thinly)
  • 1 Ounce feta cheese (Moist feta and sliced)
  • 1 Small onion (Slice thinly)
  • 1 Small tomato (Peel and dice)
  • 1 Teaspoon minced parsley
  • ¼ Teaspoon dill
  • ¼ Teaspoon mint flakes
  • ½ Teaspoon oregano
  • Juice of ½ lemon
  • Salt/ pepper to taste
  • 1 Teaspoon olive oil
  • Parchment paper
  • Cotton string

Preheat oven to 350F degrees.

Make several slits in the lamb shanks from top to bottom.

Insert the slices of garlic in the slits.

Tear off a piece of parchment paper big enough to wrap around the shank.

Place the shank on the parchment paper; top with cheese slices.

Arrange the onion slices and tomato on top of cheese.

Sprinkle with herbs, lemon juice, salt and pepper; drizzle with oil.

Wrap securely in the parchment paper; tie with string.

Place wrapped lamb chops in a shallow baking dish.

Bake about 1 ½ hours to 2 hours until tender done.

Open parchment paper to serve; each 1 serving.

Shank Wrapped Securely in Parchment PaperShank Wrapped Securely in Parchment Paper


This is a very flavorful dish when you learn how to cook lamb shanks.

  • 1 Cinnamon stick, broken in pieces
  • 4 Whole cloves
  • 8 Allspice berries
  • 1 Tablespoon olive oil
  • 4 Lamb shanks
  • 1 Large chopped onion
  • ¼ Cup brandy
  • 2 Cups diced tomatoes
  • Salt/ pepper

Instructions for how to cook lamb

Grind cinnamon, cloves and allspice to a powder. Heat oil in a large skillet and brown lamb shanks on all sides.

Transfer lamb shanks to a crock pot.

Add onions to the skillet and toss until lightly browned.

Add the spice mixture and the brandy to the onions and stir for a couple of minutes.

Stir in the tomatoes and pour over lamb in the crock pot.

Cover and cook on low for 6 to 8 hours or until meat is tender.

Add salt and pepper to season.


This is a delicious way to learn how to cook lamb shanks.

  • 2 to 2 ½ Pounds lamb shanks
  • 1 Tablespoon cooking oil
  • ½ Cup chopped onion
  • ½ Cup chopped celery
  • ½ Cup water
  • ½ Cup ketchup
  • 2 Teaspoons Worcestershire sauce
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Clove minced garlic

Cook shanks in hot oil in large skillet until browned; drain well.

Add remaining ingredients to skillet; cover and cook over medium heat 1 to 1 ½ hours until tender.

Add more water if needed to cook.


Learn how to cook lamb shanks by roasting.

  • 1 Lamb shank per serving
  • Salt
  • Garlic powder
  • Coarsely ground black pepper
  • 2 Tablespoons red wine
  • 1 Cup cooked wild rice

Preheat oven to 325F degrees.

Place lamb shanks in single layer in shallow baking dish.

Sprinkle meat with salt, garlic and pepper on all sides.

Bake for 1 hour (NO water added); baste each shank with 1 tablespoon wine.

Bake 45 minutes longer; baste with 1 tablespoon wine.

Bake remaining 15 minutes until tender done; serve with cooked rice.


Learn how to cook lamb shanks for a complete meal for four.

  • 4 Lamb shanks
  • 5 Cups water
  • 1 Pound rutabaga (Peel and cut in quarters)
  • ½ Pound carrots (Scrape and cut in thick slices)
  • 2 Large leeks (Wash and rim; slice white part RESERVE green)
  • Salt/ pepper
  • 1 Pound waxy potatoes (Peel and cut in quarters)
  • 1 Tablespoon chopped parsley
  • 2 Tablespoons flour

Wash shanks with fresh water; place in large Dutch oven.

Cover shanks with the water; slowly bring to a boil over medium.

Cook about 20 minutes; add rutabaga, carrots, leeks, salt and pepper.

Return to a boil; reduce heat, cover and simmer 1 hour.

Add the potatoes to Dutch oven; simmer for 20 minutes.

Shred the green part of leeks; add with parsley to Dutch oven.

Simmer for 5 minutes or until meat is tender.

Remove meat and vegetables to large deep serving bowl or pan.

Blend flour with 5 tablespoons of water until smooth.

Stir flour mixture into cooking liquid; bring to a boil stirring constantly.

Cook and stir sauce for 3 minutes; taste and adjust seasoning.

Pour sauce over the meat and vegetables; serve hot.

Serves 4.


  • 1 Cinnamon stick (Break into several pieces)
  • 4 Whole cloves
  • 8 Allspice berries
  • 1 Tablespoon olive oil
  • 4 Lamb shanks
  • 1 Large chopped onion
  • ¼ cup brandy
  • 2 Cups chopped tomatoes (Peel and chop coarsely)
  • 1 Can (14 ½ ounces) crushed tomatoes
  • Salt/ black pepper to taste

Grind cinnamon, cloves and allspice to a fine powder.

Heat oil in skillet over medium high.

Add shanks and brown on all sides 7 to 11 minutes.

Using tongs transfer shanks to a slow cooker.

Add onions to skillet; cook and stir until lightly browned.

Add spice mixture and brandy.

Cook and stir 2-3 minutes scraping bits from bottom of skillet.

Pour over the lamb in slow cooker; cover pot.

Cook on low heat until meat is very tender about 6-8 hours.

Season with salt and pepper; serve hot.

Serves 4.


Learn how to cook lamb shanks on polenta with Parmesan crust.

  • ¼ Cup vegetable oil
  • 6 Lamb shanks
  • Salt/ pepper
  • 4 Medium carrots (Cut in 2 inch chunks)
  • 1 Medium onion (Cut in large chunks)
  • 12 Cloves garlic (11 chopped and 1 minced)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon dried rosemary
  • 3 Cups dry white wine 
  • 3 Cups chicken broth
  • 8 Cups warm water (Divided)
  • 2 Cups coarse yellow cornmeal
  • 1 Teaspoon salt
  • 3 Tablespoons butter (Divided)
  • ½ Cup fresh grated Parmesan cheese (Divided)
  • 1 ½ Cups fresh bread crumbs
  • 1 Shallot (slice thinly)
  • 1 Tablespoon chopped parsley
  • Rosemary sprigs for garnish

Preheat oven to 350F degrees.

Heat a little of the oil in a large iron skillet.

Brown shanks two at a time about 5 minutes on each side.

Place shanks in large roaster pan; repeat all shanks.

Place lamb shanks in a single layer in roaster.

Add carrots, onion, CHOPPED garlic, tomato paste and rosemary to the skillet.

Stir and cook skillet mixture about 3 minutes; add wine and chicken stock. 

Bring mixture to a boil; pour over the roaster of lamb shanks.

Cover and bake in oven 2 to 2 ½ hours until very tender.

TO MAKE POLENTA bring 4 cups of the water to a boil in medium saucepan.

In a bowl combine cornmeal with REMAINING 4 cups of warm water.

Whisk salt and cornmeal mixture into boiling water until it begins to thicken.

REDUCE HEAT TO LOW; stir vigorously and cook until polenta is creamy.

NOTE: Cook over low about 2 hours stirring vigorously every 5 minutes.

Remove from heat; stir in 2 tablespoons of butter and ¼ CUP of Parmesan.

Season with salt and pepper; cover and keep warm.

Melt REMAINING 1 tablespoon of butter and pour into a bowl.

Add bread crumbs, shallot, parsley, MINCED garlic and REMAINING ¼ cup Parmesan.

Season crumb mixture with salt and pepper.

INCREASE OVEN temperature to 400F degrees.

Spoon the polenta over a large oven proof serving platter.

Arrange the lamb shanks on top of polenta; pour ¼ cup of pan juices over each shank.

NOTE: Serve remaining juices with meal.

Pat each shank with about ¼ cup of the Parmesan crumb mixture.

Arrange the cooked vegetables around the shanks on platter.

Place platter on TOP shelf of oven for 15 minutes until crumbs brown.