Lamb Shanks with Garlic

Serves 4


  • 2 or 3lb lamb shanks, outside fat removed.
  • 3 tablespoons Olive Oil
  • 15 - 20 Cloves Garlic - Unpeeled
  • A few Tablespoons of water
  • 1/2 teaspoon of finely crumbled mixed dried herbs
  • 1/2 cup of white wine
  • Sea Salt and freshly ground Pepper


**If possible you should use a heavy copper pan of just a size to hold the shanks at their ease. It should have a tight fitting lid.**
  1. Brown the shanks, salted lightly in the oil, toss in the garlic and cook over a very low heat, covered, turning them occassionally for about 1 1/2 hours, or longer to be very tender.
  2. *An asbestos pad may be necessary to disperse the heat - the shanks should only very gently stew in their own juices. In heavey coppertheir juices will hold for about 1 hour - in other metals however, for a much shorter time.
  3. When all liquid has disappeared and they begin to sizzle in fat, add a spoonful of water from time to time so that a film of liquid remains always in the bottom of the pan. Sprinkle with herbs after about 1 hour.
  4. As the meat approaches the desired tenderness, stop mooistening with water so that all liquid evaporates. 
  5. When the meat again begins to sizzle in pure fat, remove it to a plate, pour off the fat, de-glaze the pan with white wine, scraping and stirring with a wooden spoon to dissolve all caramelized adherences, put the juice and garlic through a sieve to rid them of the garlic hulls.
  6. Return the meat to the pan - there should just be enough sauce to just coat the pieces. Grind over pepper to taste.