Bone Sukin' Rosemary Lamb Shanks

bone sukin lamb shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 8 oz Bone Suckin' Yaki Sauce
    • 1 tablespoon Bone Suckin' Seasoning & Rub
    • 2 lbs lamb shanks, 2 (should be about 4 shanks)
    • 2 lg yellow onions thinly sliced
    • 1 cup sherry or red wine
    • 2 cups beef broth
    • 4 teaspoons minced garlic.
    • 1 sprig fresh rosemary
    • 1 spring fresh thyme
    • 3 tablespoons olive oil
    • parsley, for garnish
    • 1 package egg noodles (follow the preparation instructions on )


Place Lamb shanks in a large re-sealable plastic bag and pour in Bone Suckin' Yaki Sauce. Let shanks marinate for at least 1 hr.

Sear shanks in a large skillet over heat, in olive oil, until all sides are browned. Add Bone Suckin' Seasoning & Rub, onions and garlic to pan and sauté until onions soften.

Pour wine over onions and garlic and stir. Raise the heat to a medium heat and cook for 5 minutes.

Place the rosemary and thyme sprigs in the bottom of a large Crockpot and add the shanks. Pour the wine/sherry sauce with onions and garlic over shanks and add broth. Cook in Crockpot on medium for 4 hrs and turn shanks in sauce occasionally. The meat should be falling off the bone. Prepare egg noodles according to the package instructions. Serve shanks over egg noodles, ladle noodles with extra broth. Sea salt and pepper to taste.

Additional Notes

sea salt and pepper to taste
Recipes From - The Gourmet Food And Cooking Resource