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Rosemary Lamb Shanks

Western.Chefs's picture
  Lamb shanks 4 , uncracked at joints, if possible
  Freshly ground black pepper To Taste
  Vegetable oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), chopped
  Chopped parsley 2 Tablespoon
  Bouillon/Light dry red wine 3⁄4 Cup (12 tbs)
  Crumbled dried rosemary 1 Teaspoon
  Carrots 12 Small, scraped
  Salt To Taste

Rub lamb shanks with salt and pepper and brown lightly in a teaspoon or two of oil in a flameproof casserole or a heavy skillet.
(Transfer meat to an oven casserole if skillet is used for browning.) Cook onion in 1 tablespoon oil until soft, 3 to 5 minutes.
Stir in garlic and parsley, cook 1 minute longer.
Add bouillon (or wine) and rosemary, heat to boiling, and pour over meat.
Cover tightly and braise in moderately slow oven (325°F.) 1 1/2 hours.
Skim fat from pan and add carrots.
Turn them to coat evenly with pan sauce.
Cook 45 minutes to 1 hour longer, until carrots are tender.

Recipe Summary

Side Dish
Cook Time: 
160 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3222 Calories from Fat 1816

% Daily Value*

Total Fat 201 g309.4%

Saturated Fat 81.5 g407.7%

Trans Fat 0 g

Cholesterol 911.2 mg303.7%

Sodium 2497.9 mg104.1%

Total Carbohydrates 80 g26.7%

Dietary Fiber 25 g100.1%

Sugars 34.6 g

Protein 263 g525%

Vitamin A 2058.4% Vitamin C 152.5%

Calcium 45.7% Iron 161.4%

*Based on a 2000 Calorie diet

Rosemary Lamb Shanks Recipe