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Braised Lamb Shanks Recipe

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From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

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Braised Lamb Shanks Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 2 Servings

20 90 110

Ingredients

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Directions

In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 599 calories, 34 g fat (10 g saturated fat), 159 mg cholesterol, 1,568 mg sodium, 26 g carbohydrate, 6 g fiber, 47 g protein.

Originally published as Braised Lamb Shanks in Taste of Home April/May 1996, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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