• Cooking Time: 2-3 hours
  • Servings: 2
  • Preparation Time: 15 minutes


I love lamb, but don't often make it. So when I got my hands on some lamb shanks I really had no idea what to do with them. So I whipped up this braise with the Wine Clubs wine of the month and some pomegranate juice I had on hand. I didn't get any measurements for the herbs, just use lots. Remember they flavor the meat and the sauce. You could always replace the shallot with onion, just use around a half cup. Maybe a little less. You could easily do this in a crockpot too.


  • 2 lamb shanks
  • 1 cup Merlot
  • 1 cup pomegranate juice
  • 3 cloves of garlic, diced
  • 1 shallot, diced
  • oregano
  • rosemary
  • salt and pepper


  • Rinse and dry the shanks.
  • Rub them with plenty of oregano, rosemary, salt and pepper.
  • Heat some olive oil in a dutch oven and brown them well.
  • Remove them from the pot and add the shallots and garlic.
  • Saute them till soft then add the wine, scrap up the fond, reduce the heat and let it simmer till it doesn't smell boozy.
  • Add a pinch of salt, the juice and the lamb.
  • Cover it and let it cook for 2-3 hours, till the lamb is very tender.
  • Remove the meat, turn up the heat and let the liquid reduce for a bit.
  • Serve with the sauce.

Categories: Lamb/Sheep 

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