Braised Lamb Shanks Recipe
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Servings
4
-
Calories
511 kcal
-
Course
Main Course, Dinner
Braised Lamb Shanks Recipe
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Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow cooked in an amazingly flavored broth.
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Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 peeled and medium diced yellow onion
- 2 peeled and medium diced carrots
- 2 medium diced ribs of celery
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- 4-5 garlic cloves
- 12-15 fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 1 small bunch of parsley
- 2 cups of red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- sea salt and fresh cracked pepper
Instructions
- Preheat the oven to 350°.
- Lamb: Season the lamb on all sides with salt and pepper.
- Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.
- Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.
- Deglaze with the red wine and cook until the amount of liquid is reduced by one half.
- Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.
- Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.
- Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.
- Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.
- Serve the lamb shanks with optional risotto and pour some of the sauce over the top.
Notes
- Make-Ahead: This is meant to be eaten once it is finished cooking, however, you can keep it warm over very low simmering heat for up to 1 hour before serving.
- How to Store: Cover and store the lamb in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired number of lamb shanks to a rondeau or saucepot along with some of the sauce and cover and heat in the oven at 350° for 20-25 minutes or until hot.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
26g
(9%)
Protein
48g
(96%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
127mg
(42%)
Sodium
983mg
(41%)
Potassium
1769mg
(51%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
5559IU
(111%)
Vitamin C
27mg
(30%)
Calcium
125mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 48g | 96% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 983mg | 41% |
| Potassium | 1769mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 5559IU | 111% |
| Vitamin C | 27mg | 30% |
| Calcium | 125mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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