Braised Lamb Shanks Recipe

5 3 4
Braised Lamb Shanks Recipe
Braised Lamb Shanks Recipe photo by Taste of Home
Publisher Photo

Braised Lamb Shanks Recipe

Read Reviews
5 3 4
Publisher Photo
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."
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

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

Nutritional Facts

1 each: 599 calories, 34g fat (10g saturated fat), 159mg cholesterol, 1568mg sodium, 26g carbohydrate (14g sugars, 6g fiber), 47g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Braised Lamb Shanks in Taste of Home April/May 1996, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBraised Lamb Shanks

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Loiscooks User ID: 3656565 250576
Reviewed Jul. 18, 2016

"Good recipe! I omitted the celery and carrots. I needed to double the recipe due to the number of lamb shanks I had. I felt the sauce was a little too thin. Perhaps that is because I doubled the recipe. Anyway, every one enjoyed this and I Will definitely use this recipe again. Thanks for the good recipe."

MY REVIEW
chelseadishes User ID: 6173525 10291
Reviewed Jul. 13, 2012

"This was soooooo good and sooooo easy!"

MY REVIEW
anuki86 User ID: 5731113 5581
Reviewed Aug. 16, 2011

"This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)"

Loading Image