Braised Italian Lamb Shanks (Oven Or Crock Pot)
March 02, 2015
"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."
- 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
Preheat oven to 325F.
Combine flour and seasonings in large plastic bag.
Add lamb in batches to flour mixture; shake to coat well.
Remove lamb from bag, reserving excess flour mixture.
In a large skillet, heat 1 tbsp oil over medium heat.
Add lamb; cook, until browned on all sides, about 5 minutes. Transfer to roasting pan.
In same skillet, heat remaining 1 tbsp oil over medium low heat.
Add onions and garlic; stir occasionally until just tender, about 3 - 5 minutes.
In bowl whisk together ketchup, vinegar, reserved flour mixture; stir in tomatoes with juices.
Stir into skillet. Bring to boil; cook, stirring occasionally until thickened, about 1 minute.
Pour over lamb; cover tightly with foil.
Bake for 2 hours or until tender.
Transfer lamb to serving platter. Skim and discard fat from pan juices.
Serve juices over lamb.
FOR THE CROCK POT METHOD
Follow steps 2 - 6.
Transfer lamb to crock pot.
Follow steps 8 - 12.
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.
Skim fat from pan juices.
Serve pan juices over lamb.
Tips & Variations
No special items needed.