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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (297g) Recipe makes 4 servings The following items or measurements are not included below: 4 lamb shanks |
||
| Calories 210 | ||
| Calories from Fat 64 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 240mg | 10% | |
| Potassium 430mg | 12% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 4.9g | ||
| Protein 1.9g | 3% | |
Braised Lamb Shanks With Rosemary
SERVES 4
Ingredients
- 4 lamb shanks, fat trimmed
- salt and pepper
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 2 cups full-bodied red wine
- 1 cup beef stock
- 1 tablespoon dried rosemary
- 3 garlic cloves, crushed
- 1 bay leaf
Directions
1
Preheat oven to 350ºF.2
Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.3
Transfer the shanks to a dish.4
Add the onions, carrots, and celery to the pan and cook until onions are translucent.5
Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.6
Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.7
Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
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- Main Ingredient > Meat > Lamb/Sheep
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: NovaM
On Mar 6, 2007
This was super easy to make and tasted fantastic. I served this with mashed potatoes and everyone raved ! This one's a keeper !!
From: Lil'PG
On Mar 3, 2007
I agree, the recipe is easy and good!! My first attempt at lamb shanks, and the flavors were wonderful. I took the broth in a small pan after cooking, skimmed some fat off, reduced a bit and thickened with some corn starch. My dutch oven was too small, so I used a roasting pan and covered tightly with foil. 2 hours, and the meat was falling off the bones. Overall, a good recipe!
From: Julia Rodriguez
On Mar 17, 2006
I had to skip the onions because of my husband, but this was very good nevertheless. It would be even better with onion.
From: Jimmy Cooks
On Dec 22, 2005
This recipe is fantastic. It is simple but absolutely delicious. The only thing I changed was to add a little more garlic. If you like lamb, you have to try this recipe.
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