Braised Italian Lamb Shanks (Oven Or Crock Pot)

4
Servings
20m
Prep Time
2-4h
Cook Time
2h 20m
Ready In


"When I get a lamb butchered in the fall, this is the recipe that I anticipate. It is full flavoured and easy to put together for the oven or crockpot. The balsamic vinegar is what ties it all together."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (486.6 g)
  • Calories 677.7
  • Total Fat - 47.2 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 124.2 mg
  • Sodium - 811.8 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 16.8 g
  • Protein - 31.9 g
  • Calcium - 74.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.3 mg

FOR THE OVEN METHOD


Step 1

Preheat oven to 325F.

Step 2

Combine flour and seasonings in large plastic bag.

Step 3

Add lamb in batches to flour mixture; shake to coat well.

Step 4

Remove lamb from bag, reserving excess flour mixture.

Step 5

In a large skillet, heat 1 tbsp oil over medium heat.

Step 6

Add lamb; cook, until browned on all sides, about 5 minutes. Transfer to roasting pan.

Step 7

In same skillet, heat remaining 1 tbsp oil over medium low heat.

Step 8

Add onions and garlic; stir occasionally until just tender, about 3 - 5 minutes.

Step 9

In bowl whisk together ketchup, vinegar, reserved flour mixture; stir in tomatoes with juices.

Step 10

Stir into skillet. Bring to boil; cook, stirring occasionally until thickened, about 1 minute.

Step 11

Pour over lamb; cover tightly with foil.

Step 12

Bake for 2 hours or until tender.

Step 13

Transfer lamb to serving platter. Skim and discard fat from pan juices.

Step 14

Serve juices over lamb.

FOR THE CROCK POT METHOD


Step 15

Follow steps 2 - 6.

Step 16

Transfer lamb to crock pot.

Step 17

Follow steps 8 - 12.

Step 18

Pour over lamb. Put lid on crock pot and start on high until it starts to bubble and turn to low and cook for 4 hours or until tender.

Step 19

Skim fat from pan juices.

Step 20

Serve pan juices over lamb.

Tips & Variations


No special items needed.

ImPat

I scaled this back for 1 and instead of using a part of a tin of tomatoes I chopped up a very large tomato and used 1 cup lamb stock and the sauce that resulted was nothing less than magnificent and the lamb was falling of the bone. I used the oven method and at 170C fan forced my 500 gram frenched lamb shank was cooked to perfection in just under 2 hours and I served it with some penne pasta for a wonderful dinner. Thank you Luvcookn, made for Billboard Recipe Tag game.

review by:
(31 Oct 2016)