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Braised Lamb Shanks


Braised Lamb Shanks

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

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