Italian Lamb Shanks (Zwt Ii) – a delicious recipe with Italian salad dressing, lamb shanks, parmesan cheese, flour, parsley flakes, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
2
Remove lamb & reserve the marinade.
3
Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
4
Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
5
Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
6
Bring the liquid to a boil, cover pan & reduce heat to simmer.
7
Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
8
NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.
377
kcal
Calories
25
g
Fat
6
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Italian salad dressing, 4 (12 ounce) lamb shanks, 1/2 cup parmesan cheese (grated), 1/4 cup all-purpose flour, and more.
Yes, Italian Lamb Shanks (Zwt Ii) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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