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Lamb Shank that’s Bee Inspired

Lamb Shank or chops, or any part of the little animal was off-limits to my personal dietary law from the moment I could make my own choices about what to eat. Eating any part of lamb violated my “cute rule.”  Lambs are cute, and for that reason, I refused to eat lamb.

lamb shank on plate with carrots on a white plate

Maybe I was born vegan?

Fast forward 15 or 20 years. I was hosting a dinner party at my home. My friend was dating an amazing chef, our guest chef of the evening, Charlie. He arrived with dinner mostly ready to go. We were starving. What was for dinner? You guessed it, Lamb Shank. However, I was so hungry I thought I’d give it a try. I was surprised that it was so delicious, and well, so is this recipe.

It’s amazing how a little olive oil, garlic, onion, honey, red wine, tomato sauce, and a few herbs can transform a nice piece of meat. We chose our Buckwheat Honey for its dark rich flavor in support of the lamb shank, but you can use any honey you might have on hand. The wine that was used in the recipe was served alongside the meal.

How to Make Lamb Shank

  • In a large pan over medium-high heat, brown lamb in oil on all sides.
  • Place lamb in a pot with garlic and onion. Stir often until the onion is limp, about 10 minutes. Add honey, wine, tomato sauce, basil, oregano, and pepper.
  • Bring to boil. Cover and simmer for about one hour, 30 minutes, or until meat is very tender.
  • Transfer lamb to a serving dish. Skim and discard fat from pan juices. Boil pan juices over high heat until reduced to about 2 cups. Spoon over the lamb.
lamb shank with sauce on white plate with tomato sauce

First try? Then make this Lamb Shank Recipe just this way.

I usually encourage you at this moment to be daring and bold and make your own version of this recipe, but in this case, I’d say stick with this recipe and see if you like it just the way it is. In fact, the acid in the sauce tenderizes the meat and makes it really dreamy.

During that special evening at my dinner party, we enjoyed this Lamb Shank with creamy polenta and ratatouille and some big amazing bottles of red wine. Indeed, it was a perfect meal.

In addition, if you are at a loss for ideas on what to serve with this Lamb Shank Recipe, here are a few to consider:

Bon Appetit.

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

lamb shank on plate with carrots on a white plate

Lamb Shank

Course: Main Course
Cuisine: American, Mediterranean
Keyword: lamb, lamb shank
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 6
Calories: 259kcal
This Lamb Shank is hearty and delicious. Comfort food at it's finest. Your guests will swoon over this delicious dish!
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Ingredients

  • 4 lamb shanks about 4 pounds total, bones cracked
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1 15 oz can tomato sauce
  • 1 c red wine
  • 1/4 c Waxing Kara Honey
  • 1 large onion chopped
  • 3 cloves garlic minced or pressed
  • 1 tbsp. olive oil
  • 1/4 tsp. pepper

Instructions

  • In a large pan over medium-high heat, brown lamb in oil on all sides.
  • Place lamb in a pot with garlic and onion. Stir often until onion is limp, about 10 minutes. Add honey, wine, tomato sauce, basil, oregano and pepper.
  • Bring to boil. Cover and simmer about one hour, 30 minutes or until meat is very tender.
  • Transfer lamb to a serving dish. Skim and discard fat from pan juices. Boil pan juices over high heat until reduced to about 2 cups. Spoon over lamb.

Nutrition

Calories: 259kcal | Carbohydrates: 15g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 101mg | Potassium: 392mg | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 2.3mg | Calcium: 26mg | Iron: 2.6mg