Deviled Lamb Shanks Recipe

Name: Deviled Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 large onion, coarsely chopped; 1 Tbsp. ketchup; 1/2 tsp. salt; 1 Tbsp. Worcestershire sauce; 4 (3/4 to 1 lb.) lamb shanks; 2 cloves garlic, pressed; 2 Tbsp. Dijon mustard; 1/4 tsp. ground pepper; 1 c. cider or apple juice

Servings: persons

1 Tbsp. olive oil
1 large onion, coarsely chopped
1 Tbsp. ketchup
1/2 tsp. salt
1 Tbsp. Worcestershire sauce
4 (3/4 to 1 lb.) lamb shanks
2 cloves garlic, pressed
2 Tbsp. Dijon mustard
1/4 tsp. ground pepper
1 c. cider or apple juice

1
In a 5-quart Dutch oven or heavy saucepan, heat oil and brown lamb on all sides, removing shanks to make room for others as they are browned.
2
When all shanks have been browned and removed, add onions and garlic and saute, stirring until onions are golden. Stir in all remaining ingredients.
3
Return lamb shanks to Dutch oven, turning to coat with sauce.
4
Bring to boiling.
5
Cover; reduce heat and simmer 1 1/2 to 2 hours or until lamb
6
is tender. Remove cover and cook over medium heat until sauce is thickened and coats lamb shanks about 20 minutes longer.
7
If there is a lot of fat on top of the sauce, spoon it off before reducing the sauce.

382

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 10 ingredients. The key ingredients include: 1 Tbsp. olive oil, 1 large onion, coarsely chopped, 1 Tbsp. ketchup, 1/2 tsp. salt, and more.

Yes, Deviled 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.

Deviled Lamb Shanks

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