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Basic Braised Lamb Shanks Recipe
Basic Braised Lamb Shanks Recipe photo by Taste of Home

Basic Braised Lamb Shanks Recipe

Publisher Photo
A FRIEND shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 2 servings

Ingredients

  • 2 lamb shanks (1 pound each)
  • 1 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 2 teaspoons prepared mustard

Nutritional Facts

1 serving equals 451 calories, 21 g fat (9 g saturated fat), 159 mg cholesterol, 2,419 mg sodium, 15 g carbohydrate, trace fiber, 48 g protein.

Directions

  1. Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender. Yield: 2 servings.
Originally published as Braised Lamb Shanks in Reminisce November/December 1998, p49

Nutritional Facts

1 serving equals 451 calories, 21 g fat (9 g saturated fat), 159 mg cholesterol, 2,419 mg sodium, 15 g carbohydrate, trace fiber, 48 g protein.

Medium-Bodied Red Wine

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

Reviews for Basic Braised Lamb Shanks

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 23, 2012

This was DELICIOUS! I will definitely be making this again

MY REVIEW
Reviewed Jun. 29, 2012

I was unsure the best way to cook lamb shanks, so I searched tasteofhome.com and found this recipe. They tasted great, as if I'd been cooking lamb shanks for years! I served mine with acorn squash.

MY REVIEW
Reviewed Feb. 26, 2011

Great as written, I loved, my wife not a big fan of lamb shanks said it was good.

Just the recipe I was looking for as it feeds two and there are still some left overs.

MY REVIEW
Reviewed May. 31, 2009

I tried this recipe and they were delicious. I increased the cooking time to 3 hours at 325 degrees. I also added 1/4 cups of Teriyakie sauce.

MY REVIEW
Reviewed Mar. 15, 2009

I tried this recipe out, and keverwann is right about the increased time and tenderness; I put it in my oven @ 325F as instructed, and it wasn't what I expected, nor did it look like the picture. I put it back for an extra 1.5hrs, and it was more tender/looked more like the picture. It was excellent with mint jelly. Thank you for sharing this recipe!

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