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Lamb Shanks


  • 4-6 lamb shanks

  • flour (for dredging)

  • salt

  • pepper

  • olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 796ml can diced tomatoes

  • 398ml can fire roasted tomatoes

  • 1 tbsp Italian seasoning

  • 1/2 cup red wine (optional)


1. Preheat oven to 300-325 F.

2. Put flour, salt, and pepper in a shallow dish, then dredge the lamb shanks. Heat olive oil in frying pan, then brown shanks for a few minutes on each side.

3. Place browned shanks in a roasting pan. In a large bowl, combine remaining ingredients and pour over the shanks.

4. Cover and roast for 2.5-3 hours. Serve over rice or egg noodles.