Braised Lamb Shanks

Braised Lamb Shanks

Serves 6

For garlic lovers, a braised dish like this one makes for the perfect, slow-cooked autumn and winter meal. Serve with a side of wilted spinach or kale, with even more garlic mixed in, if you like.

  • 1 cup all purpose flour
  • 6 lamb shanks, seasoned with salt and pepper
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 leek, white part only, chopped
  • 4 carrots, cut into 1/2-inch slices
  • 1 head garlic (or 12 cloves), chopped
  • 1 (28-ounce) can diced tomatoes
  • 1 1/2 cups beef or chicken broth
  • 4 sprigs thyme
  • Salt and freshly ground black pepper
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Preheat oven to 350°F. Lightly flour each shank. Heat 3 tablespoons of the oil in a large heavy pot or casserole over medium high heat and brown shanks on all sides. Set aside. Wipe out pan. Heat remaining 2 tablespoons oil and sauté leek, carrots and garlic until lightly golden. Add lamb shanks, tomatoes, broth and thyme. Cover the pot and braise for 2 to 2 1/2 hours or until meat is tender, turning the shanks once or twice and covering with vegetables. Remove shanks to a serving platter. Place pot on stove over medium high heat and simmer a few minutes to thicken sauce slightly. Spoon over shanks and serve with risotto or mashed potatoes.

Nutritional Info: 
Per Serving:720 calories (370 from fat), 42g total fat, 14g saturated fat, 170mg cholesterol, 840mg sodium, 29g carbohydrate (3g dietary fiber, 6g sugar), 53g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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