Braised Lamb Shanks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lamb shanks appox 2 lbs2 tbsp Light Olive Oil1 can tomatoes1 large onion cut into 8ths3 stalks celery chopped2 carrots chopped in large chunks4 large mushrooms1 sprig fresh rosemary or 1 tbsp dried (if using fresh, strip leaves from stalk)2 cloves garlic, sliced or chopped1 cube beef bouilon1 tbsp Herbs de Province 1/2 bottle red wine
in a large skillet brown lamb shanks on all sides in olive oil, including top. Remove shanks to large stock pot. Lightly saute vegetables in drippings, then transfer to stock pot. Add tomatoes, garlic, bouillon and herbs to stock pot. Deglaze skillet with wine, be sure to get all the bits of vegetable and meat, then pour into stock pot. Bring all back to a boil, then lower to simmer. Cook approx 2-2.5 hours until lamb is very tender, almost to the point of falling off bone.
Transfer lamb and vegetables to pan in warm oven, leaving liquid in stock pot. Raise heat under stock pot to high. Reduce until thickened, approx 15 minutes. Plate 1/2 of each shank with 1/4 of the vegetables, and pour reduction over top.
Serve as is, with crusty bread, ,mashed potatoes, or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KASHMIR.
Transfer lamb and vegetables to pan in warm oven, leaving liquid in stock pot. Raise heat under stock pot to high. Reduce until thickened, approx 15 minutes. Plate 1/2 of each shank with 1/4 of the vegetables, and pour reduction over top.
Serve as is, with crusty bread, ,mashed potatoes, or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KASHMIR.
Nutritional Info Amount Per Serving
- Calories: 473.2
- Total Fat: 16.9 g
- Cholesterol: 145.2 mg
- Sodium: 345.5 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.5 g
- Protein: 49.2 g
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