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  • Braised, roasted or slow cooked, they all make for a delectable meal experience.
  • Subtle characteristics but rich in flavor and texture,  our lamb is recognized for its succulent taste and exceptional tenderness.

Lamb shanks slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or roasted garlic mashed potatoes.  

Start with sprinkling shanks with salt and pepper. Heat vegetable oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

Add chopped onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in red wine, tomatoes, and broth (account for shanks to be covered by half the liquid).  Season with fresh rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes and spoon over shanks.