Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 garlic cloves, peeled; 1 large onion, chopped; 1 large carrot, peeled and roughly chopped; 1 (440 g) can peeled tomatoes, chopped, juice reserved; 4 lamb shanks; 250 ml red wine, good drinking quality; 4 bay leaves; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 liter beef stock (approximately) or 1 liter water (approximately)

Servings: persons

1 tablespoon olive oil
6 garlic cloves, peeled
1 large onion, chopped
1 large carrot, peeled and roughly chopped
1 (440 g) can peeled tomatoes, chopped, juice reserved
4 lamb shanks
250 ml red wine, good drinking quality
4 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 liter beef stock (approximately) or 1 liter water (approximately)

1
Pre-heat oven to 160c.
2
Heat the oil in a big, heavy-based, oven-proof pan.
3
Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
4
Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
5
Use enough stock to just barely cover the shanks.
6
Put the un-covered pan in the oven.
7
Braise for about 2 hours, checking it every 30 minutes or so.
8
Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
9
The shanks are done when the meat is beginning to fall of the bone.
10
Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
11
Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
12
Pour over the shanks and serve.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 garlic cloves, peeled, 1 large onion, chopped, 1 large carrot, peeled and roughly chopped, 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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