Nutritional Info

Nutrition Facts

Serving Size 1 (355g)

Calories 546
Calories from Fat 134 (25%)
Amount Per Serving %DIV
Total Fat 14.9g 23%
Saturated Fat 3.2g 16%
Monounsaturated Fat 8.9g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 1.7mg 1%
Sodium 2968.2mg 129%
Potassium 901.8mg 19%
Total Carbohydrate 61.3g 20%
Dietary Fiber 0.4g 1%
Sugars 3.7g
Protein 35.5g 71%

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Recipe Description
The secret to this hearty, rustic dish is a long, slow braising until the meat nearly falls off the bone. As the lamb simmers in a combination of robust red wine and homemade stock it makes its own rich sauce, infused with rosemary and garlic. The shanks may be even better cooked a day or two in advance, and gently reheated in their sauce on the stove top or in the oven. This is classic Italian comfort food, delicious paired with creamy polenta or Tuscan white bean stew with rosemary.
Prep time
30 min
Cook time
2 hr 35 min
Ready In
3 hr 5 min

Ingredients

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Serves To:USMetric
1 Tablespoon(T)  tomato paste
2 Cup(c)  chicken stock and beef stock, combined
4 Cup(c)  beef stock
2 Tablespoon(T)  balsamic vinegar (optional)
1 1/2 Cup(c)  dry red wine
2 Tablespoon(T)  garlic, minced
2 Tablespoon(T)  fresh rosemary, chopped
2 Cup(c)  large yellow onion, thinly sliced
3 Tablespoon(T)  olive oil
4   lamb shanks (about 12 ounces each)
1/2 Teaspoon(t)  black pepper, freshly ground
1 Teaspoon(t)  kosher salt
1/4 Cup(c)  unbleached all purpose flour

Preparation

Position a rack in the lower third of the oven and preheat the oven to 350°F. Place the flour, salt, and pepper on a plate and stir to combine. Roll the lamb shanks in the flour mixture to coat and shake off the excess flour. Heat 2 tablespoons of the olive oil in a large, heavy ovenproof pot or Dutch oven, over medium high heat. Working in batches if needed, to avoid overcrowding the pot, add the lamb shanks and brown well all over, about 10 minutes total. Transfer the shanks to a platter and set aside. Reduce the heat to medium low and add the remaining 1 tablespoon of olive oil to the pot. Add the onion and rosemary and cook, stirring occasionally, until the onion is soft and golden, about 5 minutes. Add the garlic and cook until soft and fragrant, 3 to 5 minutes. Add the wine and vinegar, if using, increase the heat to medium high and bring to a boil. Add the beef stock, chicken stock, and tomato paste. Return the lamb shanks and any accumulated juice to the pot, stacking them to fit, if necessary. If they are not completely submerged in the cooking liquid, add enough water to cover them. Cook the shanks over medium high heat until the sauce begins to simmer. Cover the pot tightly with a lid or aluminum foil. Transfer the shanks to the oven until they are tender when pierced with a fork and the meat easily slides off the bone, about 2 hours. Check the pot about every 30 minutes to make sure the sauce is simmering gently, not boiling. If needed, adjust the oven temperature to maintain a gentle simmer. Remove the lamb shanks from the sauce and place them on a platter. Loosely cover the shanks with aluminum foil and let them rest while you finish making the sauce. Let the sauce rest for a few minutes until the fat rises to the surface. Degrease the sauce by skimming off the fat with a metal spoon or ladle. Pour the sauce through a strainer pressing on the solids to extract all of the liquid. Discard the solids. Return the sauce to the pot. Bring the sauce to a simmer over medium low heat and let simmer gently until concentrated, about 10 minutes. Return the lamb shanks to the pot and let simmer until they are warmed through.

Additional notes

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Braised Lamb Shanks
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