Braised Lamb Shanks

"Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
2hrs 30mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • Preheat oven to 325.
  • In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
  • Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
  • Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

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Reviews

  1. I scaled this back for 3 but ended up cooking 4 shanks (each weighing 400 to 500 grams each). The only changes I made was 1 out of habit I browned off the shanks first and then started on the veg and used fresh rosemary and thyme and dried bay leaf and added about another 1/2 cup of water, after cooking for 2 hours at 150C for 2 hours I added another half cup of water and cooked a further 45 minutes - fall of the bone lamb. I gave the gravy a light blitz with the stab blender and served with mashed potato and steamed asparagus. Thank you Abby Girl, made for New Kid on the Block.
     
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