Adapted from West Coast Prime Meats Cooks © 2015



  • Four tablespoons vegetable oil
  • Six each 18 to 20 ounce frenched lamb shanks
  • Half teaspoon salt
  • Half teaspoon black pepper
  • Half cup all-purpose flour
  • Two medium yellow onions, peeled, cored and cut in 1/2-inch dice
  • Four carrots, peeled and cut in 1/2-inch dice
  • Seven stalks celery, leaves discarded, cut in 1/2-inch dice
  • One 14.5-ounce can whole peeled tomatoes
  • Three Roma tomatoes, cut in approximately 1/2 inch-thick slices
  • Half of one orange, peeled and cut in approximately 1/2 inch-thick slices
  • One bay leaf
  • Two tablespoons dry oregano
  • One tablespoon dry basil
  • One teaspoon dry rosemary
  • Two tablespoons paprika
  • One quart (four cups) red wine
  • Half-cup dry white wine
  • Three pints (six cups) beef stock or beef broth


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season the lamb with salt and pepper and dust in the flour.
  3. In a large sauté pan, heat the oil over medium-high heat, then brown the lamb shanks on all sides. Once browned, remove the shanks and place them in an ovenproof casserole fitted with a lid.
  4. In the same oil, sauté together the onions, carrots and celery until the onions are translucent.
  5. Add the two types of tomatoes, orange slices, bay leaf, oregano, basil, rosemary and paprika and sauté for five minutes or until the vegetables are soft.
  6. Add the two wines along with the beef stock and bring to a boil. Pour over the lamb in the casserole, cover with the lid and bake in the oven for three to three and a half hours or until fork tender.
  7. Remove the lamb and strain out the herbs and vegetables so only the broth remains.
  8. Use the broth as the sauce for the lamb.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.