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Nutrition Facts

Serving Size 1 (304g)

Recipe makes 4 servings

The following items or measurements are not included below:

6 lamb shanks

1 tablespoon italian seasoning

Calories 201
Calories from Fat 66 (33%)
Amount Per Serving %DV
Total Fat 7.4g 11%
Saturated Fat 1.1g 5%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 591mg 24%
Potassium 261mg 7%
Total Carbohydrate 18.7g 6%
Dietary Fiber 1.2g 4%
Sugars 2.0g
Protein 4.3g 8%

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Braised Lamb Shanks

Recipe #83973 | 3 hours | 20 min prep | add private note

By: Minxkat1
Feb 14, 2004

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Combine flour and pepper in large ziplock bag (I used a freezer bag).
  2. 2
    Dredge lamb shanks in flour.
  3. 3
    Thinly slice onion, mince garlic.
  4. 4
    Heat oil in large frying pan.
  5. 5
    Fry shanks until golden brown on each side.
  6. 6
    Turn with tongs.
  7. 7
    Place shanks in Dutch Oven, or large oven proof pot with lid.
  8. 8
    Add minced garlic and bay leaves to pot.
  9. 9
    Add onion slices to frying pan.
  10. 10
    Cook stirring occasionally until onion is soft.
  11. 11
    Add red wine to frying pan.
  12. 12
    Cook stirring occasionally until slightly syrupy, approximately five minutes.
  13. 13
    Pour onion mixture over shanks.
  14. 14
    Sprinkle Italian seasoning over shanks.
  15. 15
    Pour beef stock into pot.
  16. 16
    Cook in 375 F oven for 2 hours and 15 minutes.
  17. 17
    Sprinkle with salt and pepper to taste.
  18. 18
    If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  19. 19
    Return shanks to sauce to rewarm.

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Featured Reviews for This Recipe

From: Bossman Bill

On Oct 24, 2007

This recipe is fantastic! Instead of onions I used shallots. The meat was falling off the bone when it was finished and the sauce was excellent. We saved the sauce to use with future dishes. There was enough food for 4 people to eat and also leftovers for my wife and I the following day at work. Thanks for sharing such a great recipe.

1 person found this review helpful

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  • From: NaphthaCat

    On Oct 21, 2007

    absolutely delicious, the meat was falling off the bone.

    1 person found this review helpful

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  • From: Sackville

    On Dec 28, 2005

    This is a fantastic recipe for lamb shanks. So simple but yet so good. The meat was falling off the bone and oh, that gravy!! It is really rich and full of flavour. The cooking time was right on, leaving the lamb a bit pink. I am so happy to have found this dish and especially for the leftovers so I can enjoy this lamb again tomorrow!

    5 people found this review helpful

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  • From: Chef #783319

    On Mar 6, 2008

    This dish was amazing! Rich and flavorful and you can't believe how good the house smelled. I made a couple of changes, used 1 carrot and 1 stalk of celery with the onions and mixed chicken and beef broth. Will definately make this again and add this to the family cookbook. THANKS!

    1 person found this review helpful

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  • Read all 6 reviews

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