Sauerbraten Lamb Shanks Recipe

Name: Sauerbraten Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7-1/2 cups water; 2 cups white vinegar; 1 large onion, sliced; 1 medium lemon, sliced; 1/2 cup sugar; 3 bay leaves; 1-1/2 teaspoons whole peppercorns; 5 whole allspice; 6 lamb shanks (20 ounces each); 3 garlic cloves, sliced; 6 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons canola oil, divided; 2 large onions, thinly sliced; 3 medium carrots, sliced; 9 gingersnap cookies, crushed; 1 tablespoon beef bouillon granules; 6 tablespoons cornstarch; 1/3 cup cold water

Servings: persons

7-1/2 cups water
2 cups white vinegar
1 large onion, sliced
1 medium lemon, sliced
1/2 cup sugar
3 bay leaves
1-1/2 teaspoons whole peppercorns
5 whole allspice
6 lamb shanks (20 ounces each)
3 garlic cloves, sliced
6 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons canola oil, divided
2 large onions, thinly sliced
3 medium carrots, sliced
9 gingersnap cookies, crushed
1 tablespoon beef bouillon granules
6 tablespoons cornstarch
1/3 cup cold water

1
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool completely. Strain half of the marinade; cover and refrigerate.
2
Cut slits into each lamb shank; insert garlic slices. Place in a large shallow nonmetallic bowl; add the remaining marinade. Cover and refrigerate overnight.
3
Drain and discard marinade from lamb. Place flour in a shallow bowl; coat lamb shanks with flour. In a stockpot, brown shanks on all sides in 1/3 cup oil in batches. Remove and set aside.
4
In the same pan, saute onions in remaining oil. Add reserved marinade. Return shanks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. Add carrots and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until carrots are tender.
5
Remove shanks to a cutting board. Skim fat from cooking juices. Stir in cookie crumbs and bouillon. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat to the gravy; heat through.

1273

kcal

Calories

Fat

144

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 18 ingredients. The key ingredients include: 7-1/2 cups water, 2 cups white vinegar, 1 large onion, sliced, 1 medium lemon, sliced, and more.

Yes, Sauerbraten 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.

Sauerbraten Lamb Shanks

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