Basic Braised Lamb Shanks Recipe
- 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
- 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.
1 each: 451 calories, 21g fat (9g saturated fat), 159mg cholesterol, 2419mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 48g protein.
Reviews for Basic Braised Lamb Shanks
"These lamb shanks are "basically" delicious. I sprinkled them with salt and pepper and browned them in a teaspoon or so of vegetable oil before adding the other ingredients. I substituted red Zinfandel for half the broth and doubled the amount of garlic. I baked them (covered) in the same medium skillet I used for browning, for about 3-1/2 hours. I skimmed the fat from the pan juices and served them in a gravy bowl. The meat was smooth, silky, and oh-so-rich tasting! My husband raved about this dinner."
"EXCELLENT, and easy. I browned the shanks in a bit of bacon grease prior to putting in the oven. Afterwards, I skimmed the fat and made the liquid into a great gravy. I wonder about using half broth & half red wine next time."
"This was DELICIOUS! I will definitely be making this again"
"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."
"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."
"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."
"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!"
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.