Braised Lamb Shanks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Lamb, Australian, leg, whole (shank and sirloin), trimmed, 2 tbsp Extra Virgin Olive Oil1 med yellow onion2 large Carrots1 Stalk Celery 4 Yukon Gold Potatoes1.25 cups Vegetable Broth1 Clove of Garlic1 tsp Thyme, ground.5 tsp Rosemary, dried1 tsp Oregano1 Bay Leaf - whole leaf1 tsp Salt
1. Preheat oven to 350 degrees F. Season lamb shanks with salt. Heat a Dutch oven or an oven-proof, thick bottomed pot with a tight fitting cover on medium high heat on the stovetop. Add the olive oil and brown the lamb shanks on all sides. Remove shanks to a dish.
2. Add onion, carrot and celery, saute' for 5 minutes, stiring often. Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs.
3. Add the stock and bring a simmer. Remove from heat, cover the pot and bake in the oven for 1.5 to 2 hours or until shanks are tender.
4. Remove the shanks, strip the meat from the bones and return the meat to the pot.
Serving Size: 4
2. Add onion, carrot and celery, saute' for 5 minutes, stiring often. Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs.
3. Add the stock and bring a simmer. Remove from heat, cover the pot and bake in the oven for 1.5 to 2 hours or until shanks are tender.
4. Remove the shanks, strip the meat from the bones and return the meat to the pot.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 549.8
- Total Fat: 20.8 g
- Cholesterol: 166.9 mg
- Sodium: 1,128.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 5.2 g
- Protein: 58.2 g
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