Braised lamb shanks
Nutritional Gu >(per serving)
1039 Calories
66g Unwanted fat
24g Carbs
74g Protein
Nutrition Facts
Servings: 4 servings
Sum per serving
Calories 1039
% Everyday Worth*
Total Fat 66g 85%
Saturated Excess fat 26g 131%
Cholesterol 265mg 88%
Sodium 842mg 37%
Complete Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Protein 74g
Calcium 184mg 14%
*The % Every day Value (DV) tells you how considerably a nutrient in a foods serving contributes to a day-to-day diet. two,000 calories a day is utilized for basic nutrition suggestions.

These tender braised lamb shanks are seared and then cooked in a tasty red wine broth with chopped vegetables. Serve the lamb shanks with these wonderful light garlic mashed potatoes and Southern green beans or English peas.


  • three tablespoons olive oil (divided)
  • 1 tablespoon butter
  • 1 huge onion (coarsely chopped)
  • one rib of celery (coarsely chopped)
  • one medium carrot (coarsely chopped)
  • 4 cloves garlic (sliced)
  • four lamb shanks
  • Dash of salt and freshly ground black pepper
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1/4 cup cider vinegar
  • 4 sprigs of fresh thyme
  • 1 bay leaf

Measures to Make It

Collect the substances.

Preheat the oven to 325 F.

In a large skillet or Dutch oven, heat one tablespoon of olive oil with one tablespoon of butter. Include the chopped onion, celery, and carrot. Cook, stirring until onion is softened.

Include the garlic and cook, stirring, for two minutes far more. Take away to a huge baking pan, roasting pan, or Dutch oven. Add two far more tablespoons of olive oil to the pan. Sprinkle the lamb shanks with salt and pepper saute in excess of medium heat for about eight minutes, turning to sear all sides.

Include to the Dutch oven or pan with the chopped veggies. In the identical skillet, deglaze with the red wine. Simmer for 2 minutes.

Include the tomato paste, chicken broth, beef broth, and vinegar. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour more than the lamb shanks and add the fresh thyme and bay leaf.

Cover the pan tightly and bake for 1 one/2 hours. Remove the foil or lid and continue baking for 2 to 2 one/two hrs longer, turning the shanks occasionally. The lamb should be very tender.

Serve with mashed potatoes and your favored steamed vegetables.

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