No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (72g) Recipe makes 4 servings The following items or measurements are not included below: leeks lamb shanks
Calories 144
Calories from Fat 91		(63%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 58mg		1%
Total Carbohydrate 2.8g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.6g
Protein 0.3g		0%
detailed view... how is this calculated?

Braised Lamb Shanks With Leeks

Recipe #398441 | 3½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nancygirl
Nov 8, 2009

Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.

SERVES 4 (change servings and units)

Ingredients

1 bunch leek
4 lamb shanks
3 tablespoons olive oil
4 large garlic cloves
2 teaspoons rosemary, chopped
1 cup white wine

Directions

1
Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
2
Slice garlic cloved thinly.
3
Trim lamb shanks of all fat and be sure to remove the "silverskin".
4
Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
5
When oil is hot but not smoking, brown meat very well on all sides, set aside.
6
Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
7
Return shanks to pan, season with s+p and srinkle rosemary over all.
8
Add wine and bring to a simmer.
9
Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.