Braised Lamb Shanks

4
Servings
25m
Prep Time
150m
Cook Time
2h 55m
Ready In


"Looking forward to making this as a one serve dish. Made this as a one serve recipe with a 450 gram rear leg lamb shank but used a half recipe for the liquid but even then in a cast iron dutch oven the liquid ran dry after the 2 hour mark but the lamb was cooked tender and tasted great with mash and steamed veg."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (946.6 g)
  • Calories 2433
  • Total Fat - 249.2 g
  • Saturated Fat - 113.3 g
  • Cholesterol - 318.6 mg
  • Sodium - 293.2 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.4 g
  • Protein - 28.7 g
  • Calcium - 130.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 170°C and place a heavy based casserole over a moderately high heat.

Step 2

Rub some olive oil over the lamb and season with salt and pepper and sear for 8 minutes or until browned all over and then remove the shanks and set aside.

Step 3

Place the shallots in the pan and cook for 4 minutes or until coloured and then add the wine, stock, vinegar and rosemary along with the lamb and bring up to the boil, cover and place in the oven for 2 hours or until very tender.

Step 4

Remove the lid and cook for a further 30 minutes, turning them over once or twice if they are colouring too much.

Step 5

Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary.

Step 6

Serve with olive oil mash and steamed brocollini.

Step 7

TIPS - The lamb shanks can be cook the day before and gently heated to serve. You can substitute the mashed potato with some soft polenta.

Tips & Variations


No special items needed.

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