New Zealand Lamb Shanks

New Zealand, baby!  Veal and lamb is rare in our town and I’ve never found the shank or “souris” of either here.  As far as New Zealand lamb goes, I believe I found some chops in Scranton labeled New Zealand but they were most likely from Australia.

I found this imported lamb online and the shanks were pink, meaty and when browned, the kitchen was redolent with the fragrance of young, grass fed lamb.  Lucky us 🙂

I don’t remember where I found the inspiration for the tomato sauce I cooked the shanks in but the fresh herbs from the garden (basil, oregano and bay leaf) are so much better than dried.

I chose spicy Italian sausage links that weren’t too “hot” but flavorful and made with good quality meat.  Onion and garlic were fried in with the sausage, of course 🙂

Pasta is great with this recipe but my husband wanted mashed potatoes and that was good too.

New Zealand Lamb Shanks

2 tbsp olive oil

2 lamb shanks, seasoned with salt and pepper

2 small onions, halved and thinly sliced

3-4 garlic cloves, thinly sliced

3/4 lb Italian sausage links, casings removed

2 tbsp fresh oregano, chopped

2 tbsp fresh basil, chopped

1 bay leaf

1/2 cup red wine

2 cans diced tomatoes

3 tbsp tomato paste

1 cup water

Salt and pepper

Hand mashed potatoes

Brown the lamb shanks in the olive oil, remove and set aside.  Saute the onions and garlic in the same pan/pot until soft.  Add the sausage meat, oregano and basil, then saute until the sausage meat is cooked.  Add the bay leaf and red wine and boil for 2 minutes.  Add the diced tomatoes, tomato paste, water, salt and pepper to taste, bring to a boil, then simmer for 1 1/2 – 2 hours until the shanks are very tender.


About cookinginsens

An American living in Burgundy, France
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8 Responses to New Zealand Lamb Shanks

  1. Chef Mimi says:

    This looks absolutely wonderful! I think I’ve only cooked shanks once before. I really love simply grilling lamb chops. But this is a fabulous recipe! Thanks.

  2. Mad Dog says:

    That sounds delicious, especially with the sausages. I had some very good breast of lamb last week, which I stuffed and rolled with lots of garlic, herbs, breadcrumbs and a few anchovies.

    • That sounds really good Mad! It’s the garlic, herbs and anchovies that got my attention.

    • Halbarbera says:

      Delicious lamb choice: This is one of the cheapest cuts and can be very versatile – it can be roasted, stuffed or rolled. Lamb shanks have become popular in recent years, which has pushed the price up a bit. But they are still a good value and are suitable for slow roasting, stewing or braising.

  3. Kate says:

    It looks so delicious! I have never cook lamb shanks myself, but whenever I have the chance to order it at a restaurant I would go for it. And I would also go for the mashed potatoes (or just a salad).

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