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Bob's Braised Lamb Shanks

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Recipe

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

2 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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4 each lamb shanks
about 12 oz ea.
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1 medium onions
finely diced
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2 medium carrots
finely diced
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2 each celery stalks
thinly sliced
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1 tablespoon garlic
finely minced
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1 ½ cups red wine
dry
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1 cup water
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1 each lemon
cut in half
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½ tablespoon salt
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½ teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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4 each lamb shanks
about 12 oz ea.
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1 medium onions
finely diced
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2 medium carrots
finely diced
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2 each celery stalks
thinly sliced
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15 ml garlic
finely minced
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355 ml red wine
dry
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237 ml water
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1 each lemon
cut in half
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7.5 ml salt
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2.5 ml black pepper
freshly ground
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Directions

PREHEAT OVEN TO 325℉ (160℃).

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove.

Add the shanks and cook 10 minutes on each side.

Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.

Add the garlic, wine, water, lemon, salt and pepper.

Cover and place in the oven.

Cook 1½ hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated.

If the pan is dry, add another cup of water.

When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables.

Skim and discard fat from the surface of the braising liquid.

To serve, arrange the shanks on a platter and serve the braising liquid on the side.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 8967% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 913mg 38%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 104% Vitamin C 17%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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