Gretta’s Lamb Shanks


  1. 4 small lamb shanks (or 2 large cut in half)
  2. 4 cloves garlic
  3. 1 large sprig fresh rosemary (or 1 teaspoon dried)
  4. 1/2 to 3/4 cup dry vermouth
  5. Salt and pepper


  1. Place shanks in a casserole dish equipped with a lid (or use foil). Sprinkle liberally with salt and pepper
  2. Add garlic, rosemary and enough vermouth to come op about 1/2 an inch from the bottom of the dish.
  3. Cover the pan and cook for about 2.5 hours or until shanks are tender enough to easily pull away from the bone.
  4. Remove the shanks.
  5. Mash the gallic in the pan with the juices and mix well.
  6. Serve the shanks with sauce drizzled over the top.