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Braised Lamb Shanks

Tummy.Tucker's picture
Ingredients
  Butter/Oil 3 Tablespoon
  Finely chopped onions 1 Cup (16 tbs)
  Finely chopped carrots 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Lamb shanks 3 Pound (6 Shanks, 1/2 To 1/4 Pound Each)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Whole wheat flour 4 Tablespoon
  Oil 4 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Basil 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Parsley sprigs 4
  Bay leaf 1
  Beef stock 3 Cup (48 tbs)
Directions

In a large skillet, heat 3 tablespoons butter or oil and saute onions, carrots, celery and garlic for approximately 10 minutes.
Transfer sauteed vegetables from skillet to casserole or crockery pot.
Season the shanks with salt and pepper and roll them in flour.
Heat 4 tablespoons oil in the skillet and brown the lamb on all sides.
Arrange the browned pieces on top of the vegetables in the casserole or crockery pot. (If using crockery pot, omit the following steps and continue with method.)
Preheat oven to 350°F.
Skim most of the fat from juices in the skillet.
Add the wine and boil to reduce liquid to 1/2 cup.
Add basil, thyme, parsley, bay leaf and beef stock to skillet.
Pour liquid into casserole until it reaches half as high as the meat.
Add more stock if needed.
Cover casserole tightly and bake for approximately 1 1/4 hours or until lamb is tender.
Serve lamb shanks on a heated platter with the sauce and vegetables around them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Healthy

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