Texas Rosemary Lamb Shanks

Updated: Oct 10

Texas Round Pen

Lamb Shank Recipes

Buy Center Cut Lamb Loin Chops (same recipe works on chops)

Texas Rosemary Lamb Shanks


1 teaspoon salt

3/4 teaspoon pepper

4 lamb shanks or chops (about 20 ounces each)

1 tablespoon butter

1/2 cup white wine

3 medium parsnips, peeled and cut into 1-inch chunks

2 large carrots, peeled and cut into 1-inch chunks

2 medium turnips, peeled and cut into 1-inch chunks

2 large tomatoes, chopped

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

1 package (10 ounces) frozen peas, thawed

1/3 cup chopped fresh parsley

2 tablespoons minced fresh rosemary

Shiitake Mushrooms (optional)


Rub salt and pepper over lamb. Add some Shiitake Mushrooms for extra flavor. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

Nutrition Facts:
1/2 lamb shank with 1 cup vegetables: 350 calories, 15g fat (6g saturated fat), 103mg cholesterol, 668mg sodium, 22g carbohydrate (8g sugars, 6g fiber), 31g protein. 
Diabetic Exchanges:  4 lean meat, 1 starch, 1 vegetable, 1/2 fat. 

Try This Frenched Rack of Lamb!

Pasture-Raised Ground Lamb

See Also:

Blog Recipes

Meat & Poultry

Fruits & Vegetables