Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tbsp. oil; 4 lamb shanks (2-1/2 lb./1.1 kg); 1 onion, chopped; 4 cloves garlic, minced; 2 Tbsp. flour; 3 cups 25%-less-sodium beef broth; 2 Tbsp. tomato paste; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 1 sprig fresh rosemary; 1 bay leaf; 1/4 cup Bull's-Eye Bold Original Barbecue Sauce

Servings: persons

2 Tbsp. oil
4 lamb shanks (2-1/2 lb./1.1 kg)
1 onion, chopped
4 cloves garlic, minced
2 Tbsp. flour
3 cups 25%-less-sodium beef broth
2 Tbsp. tomato paste
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 sprig fresh rosemary
1 bay leaf
1/4 cup Bull's-Eye Bold Original Barbecue Sauce

1
Heat oven to 300 degrees F.
2
Heat oil in ovenproof Dutch oven on medium-high heat.
3
Add lamb; cook 3 min.
4
on each side or until shanks are evenly browned on both sides.
5
Remove lamb from pan, reserving drippings in pan; set lamb aside.
6
Add onions and garlic to reserved drippings in pan; cook on medium-low heat 5 min.
7
or until softened.
8
Add flour; cook and stir 2 min.
9
Stir in broth; bring to boil, stirring constantly.
10
Add all remaining ingredients except barbecue sauce; mix well.
11
Add lamb; cover.
12
Bake 1-1/2 hours, turning shanks after 1 hour.
13
Add barbecue sauce to ingredients in pan; mix well.
14
Bake, uncovered, 30 min.
15
or until lamb is very tender.
16
Remove lamb from pan, reserving liquid in pan; cover lamb to keep warm.
17
Place pan on stove top; bring to boil on medium-high heat.
18
Simmer 5 min.
19
or until sauce is thickened, stirring occasionally.
20
Remove and discard rosemary and bay leaf.
21
Serve lamb topped with sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. oil, 4 lamb shanks (2-1/2 lb./1.1 kg), 1 onion, chopped, 4 cloves garlic, minced, and more.

Yes, Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks

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