Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Braised Lamb Shanks Recipe
    Lost? Site Map

    Braised Lamb Shanks

    Braised Lamb Shanks. Photo by Peter J

    1/6 Photos of Braised Lamb Shanks

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    15 mins

    2 hrs 15 mins

    JustJanS's Note:

    Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 160c.
    2. 2
      Heat the oil in a big, heavy-based, oven-proof pan.
    3. 3
      Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
    4. 4
      Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
    5. 5
      Use enough stock to just barely cover the shanks.
    6. 6
      Put the un-covered pan in the oven.
    7. 7
      Braise for about 2 hours, checking it every 30 minutes or so.
    8. 8
      Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
    9. 9
      The shanks are done when the meat is beginning to fall of the bone.
    10. 10
      Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
    11. 11
      Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
    12. 12
      Pour over the shanks and serve.

    Ratings & Reviews:

    • on March 16, 2010

      55

      I made this in the crock pot. Browned the shanks, sauteed onions, carrot and garlic, threw it all in the crock pot and let it go on low for 6 hours. Reduced some of the liquid and served it over the shanks and couscous. Very yummy and fairly easy to throw together.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2004

      55

      Really lushious Lamb Shanks!! The onions,garlic, carrots and tomatoes, with the wine, herbs and pepper make the most incredable gravy!! Dark and lushious. The cooking time is perfect; the result was succulent fall of the bone meat. I just did 2 shanks, they were quite large and there are just two of us; I left the rest of the ingredients as stated in the recipe and used beef stock, it took a little less than a liter. Served them over mashed garlic potatoes and with Parmesan Brussel sprouts (by Brenda M ~ #62752), a nice match. Used the veggies left from making the gravy, the left over gravy, meat and mashed potatoes to make a Shepard's pie for supper tonight. This is a wonderful recipe and we will certainly make them again!! Thanks for sharing a really tasty treat!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2013

      55

      This is easier than it looks. Delicious. I will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

    Advertisement

    Nutritional Facts for Braised Lamb Shanks

    Serving Size: 1 (759 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1512.4
     
    Calories from Fat 680
    44%
    Total Fat 75.5 g
    116%
    Saturated Fat 29.0 g
    145%
    Cholesterol 484.2 mg
    161%
    Sodium 3445.2 mg
    143%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 5.6 g
    22%
    Sugars 11.5 g
    46%
    Protein 151.8 g
    303%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites