Print
ShareThis
Old World Chicken and Vegetables
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Braised Lamb Shanks
Yield: Makes 4 servings
Ingredients:
2
tablespoons all-purpose flour
1
teaspoon salt
1/2
teaspoon ground black pepper
4
lamb shanks (about 4 to 5 pounds total)
2
to 3 tablespoons olive oil
1
tablespoon butter
1
large onion, chopped
4
cloves garlic, minced
1
cup beef or chicken broth
1
cup dry red wine
2
tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves
Preparation:
1.
Preheat oven to 350°F. Combine flour, salt and pepper in large resealable food storage bag. Add shanks, 1 at a time, to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)
2.
Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot. Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
3.
Add remaining 1 tablespoon oil to Dutch oven, if needed. Add onion and garlic; cook and stir 5 minutes. Stir in broth, wine and rosemary; bring to a boil over high heat.
4.
Return lamb and any accumulated juices from plate to Dutch oven. Cover. Cook 1-1/2 to 2 hours or until lamb is fork-tender. Transfer lamb to serving platter; keep warm.
5.
Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.) Pour sauce over lamb.
Nutritional Information:
| Serving Size: 1 lamb shank with about 1/2 cup sauce | |
| Sodium | 995 mg |
| Protein | 79 g |
| Fiber | <1 g |
| Carbohydrate | 8 g |
| Cholesterol | 248 mg |
| Saturated Fat | 8 g |
| Total Fat | 27 g |
| Calories from Fat | 39 % |
| Calories | 649 |
Dietary Exchange:
| Meat | 11 |
| Starch | 0.5 |
This recipe appears in:
Lamb
