Braised Lamb Shanks
Serves 6
Time 2 hr 25 min
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.
Special Diets:
Ingredients
- 1 cup all-purpose flour
- 6 lamb shanks
- 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 (28.0-ounce) can diced tomatoes
- 1 1/2 cup beef or chicken broth
- 4 sprigs thyme
- Coarse sea salt, to taste
- Ground black pepper, to taste
Method
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 cook 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 carbohydrates (3g dietary fiber, 6g sugar), 53g protein.
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.
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Ingredients
- 1 cup all-purpose flour
- 6 lamb shanks
- 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 (28.0-ounce) can diced tomatoes
- 1 1/2 cup beef or chicken broth
- 4 sprigs thyme
- Coarse sea salt, to taste
- Ground black pepper, to taste