Nicholas' Baked Lamb Shanks
Yield
2 servingsPrep
20Cook
Ready
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tomato sauce
|
|
| ½ | large |
yellow onion
chopped |
|
| ⅓ | cup |
parsley leaves
finely chopped |
|
| ½ | tablespoon |
oregano
finely ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
lamb shanks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tomato sauce
|
|
| 0.5 | large |
yellow onion
chopped |
|
| 79 | ml |
parsley leaves
finely chopped |
|
| 7.5 | ml |
oregano
finely ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
lamb shanks
|
*
|
Directions
Remove all visible fat from lamb shanks.
Salt and pepper lamb shanks, sprinkle with oregano, and place in a large covered baking dish .
Mix together tomato sauce, onion, parsley, oregano, salt, peppper and pour over lamb shanks.
Cover and bake in preheated oven for 20 minutes at 400℉ (200℃). then lower heat to 350℉ (180℃) for 1 hour and 25 min.
Skim any visible fat from sauce, or refrigerate overnight and remove fat from top and reheat in oven.
