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Braised Lamb Shanks

Meat.Bible's picture
  Lamb fore shanks 4
  Fat/Oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm)
  Carrot 1 , diced
  Diced celery 1⁄2 Cup (8 tbs)
  Skinned chopped tomatoes/Canned tomatoes 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Beef stock/Water 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon

Brown lamb shanks in hot fat or oil in a frying pan (with lid) over a moderately high heat.
Pour off all but a little of the fat and reduce heat.
Add onion, garlic if used, carrot and celery and cook until onion is soft.
Stir in tomatoes, salt, pepper, sugar, stock or water and Worcestershire sauce.
Spoon some of the vegetable mixture over the shanks, cover and simmer for 1 1/2-2 hours or until tender.
It may be necessary to add a little more liquid to the pan during cooking.
Check flavor before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3155 Calories from Fat 1932

% Daily Value*

Total Fat 214 g329.7%

Saturated Fat 88 g440.1%

Trans Fat 0 g

Cholesterol 936.7 mg312.2%

Sodium 2997.3 mg124.9%

Total Carbohydrates 34 g11.2%

Dietary Fiber 7.3 g29.2%

Sugars 17.9 g

Protein 258 g516.5%

Vitamin A 239.3% Vitamin C 67.8%

Calcium 22.3% Iron 138.1%

*Based on a 2000 Calorie diet

Braised Lamb Shanks Recipe