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    You are in: Home / Australian / Braised Lamb Shanks Recipe
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    Braised Lamb Shanks

    Braised Lamb Shanks. Photo by The Flying Chef

    1/4 Photos of Braised Lamb Shanks

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Jewelies's Note:

    I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar..

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    Units: US | Metric


    1. 1
      Preheat oven to 160°C.
    2. 2
      Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
    3. 3
      Sprinkle over the lamb shanks and press on to coat.
    4. 4
      In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
    5. 5
      Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
    6. 6
      Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
    7. 7
      Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
    8. 8
      Remove from the oven and lift out the shanks. Set aside and keep warm.
    9. 9
      Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
    10. 10
      Serve with mashed potatoes or polenta.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on May 10, 2008


      Absolutely wonderful! The cooking method left the meat ever so tender and the wine / port combination gave a great depth to the sauce. One change I did make though was to blend in a tablespoon of flour and a little water at the end to thicken the sauce more, it tasted so great is seemed a shame not to make it a little thicker so it stuck to everything more and I loved it in more of a gravy consistency.

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    • on November 23, 2008


      I hope you don't mind, but I was looking for a recipe to use some good quality lamb pieces I had and chose yours - and I am so glad I did. I also added some potato chunks - to stretch it - and served over rice. This dish is really delicious - I think the coating of freshly ground cumin and corianer seeds is vital. Can't wait to try with lamb shanks!

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    • on September 09, 2008


      Absolutely wonderful!!! The cooking time was spot on for tender fall off the bone lamb shanks. I loved the addition of the port. I also thickened at the end to make a gravy like Peter had suggested, I used a combination of cornflour and bisto gravy granules. I loved this recipe and it will definitely be one I will be making again. A great post Jewelies..

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    Read All Reviews (4)


    Nutritional Facts for Braised Lamb Shanks

    Serving Size: 1 (802 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 870.0
    Calories from Fat 382
    Total Fat 42.4 g
    Saturated Fat 15.0 g
    Cholesterol 242.1 mg
    Sodium 1745.7 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 4.3 g
    Sugars 9.1 g
    Protein 76.7 g

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