1/6 Photos of Braised Lamb Shanks
2 hrs 30 mins
2 hrs 15 mins
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.
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Units: US | Metric
- 1 tablespoon olive oil
- 6 garlic cloves, peeled
- 1 large onion, chopped
- 1 large carrot, peeled and roughly chopped
- 1 (440 g) can peeled tomatoes, chopped, juice reserved
- 4 lamb shanks
- 250 ml red wine, good drinking quality
- 4 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 liter beef stock (approximately) or 1 liter water (approximately)
- 1Pre-heat oven to 160c.
- 2Heat the oil in a big, heavy-based, oven-proof pan.
- 3Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
- 4Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
- 5Use enough stock to just barely cover the shanks.
- 6Put the un-covered pan in the oven.
- 7Braise for about 2 hours, checking it every 30 minutes or so.
- 8Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
- 9The shanks are done when the meat is beginning to fall of the bone.
- 10Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
- 11Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
- 12Pour over the shanks and serve.
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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
- Total Fat 75.5 g
- Saturated Fat 29.0 g
- Cholesterol 484.2 mg
- Sodium 3445.2 mg
- Total Carbohydrate 26.6 g
- Dietary Fiber 5.6 g
- Sugars 11.5 g
- Protein 151.8 g