• Cooking Time: 330
  • Servings: 4
  • Preparation Time:


This lamb recipe is the perfect dish to make on a cold winter's night.. But be careful...because served with a glass of robust red wine, it is bound to seduce everyone at the table!


  • 4 lamb shanks
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon rosemary
  • 1 tablespoon cubed raw bacon or pancetta
  • 3 medium leeks
  • 1/2 cup pitted mixed olives
  • 1 28-oz. can Italian peeled tomatoes


  • Marinate the lamb shanks in the wine, vinegar and 1 tablespoon olive oil 1 to 4 hours.
  • Save 1/2 cup of the marinade.
  • Pre-heat the oven to 400 degrees.
  • On top of the stove, add 1 tablespoon olive oil and the rosemary to a Dutch Oven (or other heavy oven-proof with dish with a lid) and heat till quite hot.
  • Add the lamb shanks and brown both sides.
  • Remove and reduce heat to medium.
  • Add the bacon, leeks and olives and cook until the leeks just start to brown.
  • Arrange the lamb shanks on top of the vegetable mixture, add the can of tomatoes and marinade, cook about 10 minutes until bubbling nicely.
  • Put the dish in the oven and cook at 400 degrees for 1 hour.
  • Reduce to 200 degrees and cook for 4 to six hours longer.
  • Serve with risotto or noodles.

Categories: Lamb/Sheep  Main Dish  Oven 
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