Braised Lamb Shanks
Recipe: #39042
July 06, 2022
Categories: Lamb/Mutton, Australian, Oven Bake, No Eggs, Non-Dairy, Wine, Herbs, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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