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Lamb Shanks With Red Wine

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  Water 2 Cup (32 tbs)
  Lamb shanks 2
  Celery tops 3
  Parsley sprigs 3
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Garlic 1 Clove (5 gm), peeled and halved
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Seasoned flour 3⁄4 Cup (12 tbs) (Seasoned With Salt And Pepper)
  Salt To Taste
  Pepper To Taste

Put lamb shanks in a large pan; add enough water to barely cover shanks.
Season with celery tops, pars ley, thyme, bay leaf, garlic, salt, and pepper.
Cover and simmer 1 hour.
Remove shanks from broth; strain broth and reserve.
Roll lamb in seasoned flour, and place in a greased baking pan.
Mix wine and oil together; pour over meat.
Bake in a moderately hot oven (375°) for 1 hour, or until crisply browned.
Turn occasionally and baste frequently.
Make gravy from the drippings and the reserved broth

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3277 Calories from Fat 1827

% Daily Value*

Total Fat 205 g315.1%

Saturated Fat 44.9 g224.3%

Trans Fat 2 g

Cholesterol 455.6 mg151.9%

Sodium 3835.2 mg159.8%

Total Carbohydrates 121 g40.3%

Dietary Fiber 5.2 g20.7%

Sugars 6.5 g

Protein 138 g276.4%

Vitamin A 19.2% Vitamin C 20.8%

Calcium 17.5% Iron 100.4%

*Based on a 2000 Calorie diet

Lamb Shanks With Red Wine Recipe