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Basic Braised Lamb Shanks Recipe

Basic Braised Lamb Shanks Recipe

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 YIELD: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

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.

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.

Reviews for Basic Braised Lamb Shanks

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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!"

MY REVIEW
Reviewed Mar. 23, 2008

"The longer you cook these, the more tender they are. Yummy taste even though the combination seems odd.

You might want to grease the lid of your baking dish in addition to the dish itself, mine splattered all over it and might be difficult to clean."

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Wine Pairings

Medium-Bodied Red Wine

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