Braised Lamb Shanks

6
Servings
15m
Prep Time
3h
Cook Time
3h 15m
Ready In


"Recipe source: Bon Appetit (February 1990)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (449.5 g)
  • Calories 356.3
  • Total Fat - 25.2 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 55.2 mg
  • Sodium - 646.4 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 5.8 g
  • Sugars - 5.3 g
  • Protein - 16 g
  • Calcium - 86.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 114 mg
  • Thiamin - 0.2 mg

Step 1

In a large dutch oven over medium high heat, heat 2 tablespoons oil; add lamb and brown on all sides (5-10 minutes). Cover; reduce heat to medium low and cook for 20 minutes, stirring occasionally. Sprinkle the lamb with the spices (pepper - cardamom) and then add the broth, tomatoes and tomato paste. Cover and cook 1 hour 20 minutes, turning lamb once. Add carrots; cover and cook for 30 minutes. (***can be prepared one day ahead, covered and refrigerated. rewarm in 350 degrees oven for 30 minutes).

Step 2

Heat remaining 1 tablespoon oil in skillet over medium heat. Add garlic and saute until tender (1 minute). Sprinkle mixture over lamb. Cover and continue cooking until lamb is tender (10 minutes). Sprinkle lime juice over.

Tips & Variations


No special items needed.

Tags : Dinner

Related

ImPat

I scaled back for 1 serve with a 450 gram lamb shank and due to a sudden change of plans had to cook it in the slow cooker so I browned of the lamb and then rubbed the spices and the minced garlic over it before putting it into the slow cooker. I poured over 1/2 cup of each broth and 2 teaspoons of tomato paste in and then one chopped carrot and one chopped tomato and 3 small whole onions and cooked on low for 6 hours for flavoursome fall of the bone lamb and just cooked veg. for a very filling dinner. I was also considering adding some zucchini in the last 30 minutes and some baby spinach at the last moment but that did not happen. The only thing I think I would do different when doing in the slow cooker would be to dredge the shanks in seasoned flour before browning it and adding to the slow cooker to help to thicken the sauce a little as it was very thin though had nice flavour. Thank you ellie made for What's On The Menu tag game at FF&F.

review by:
(7 May 2022)