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Braised Lamb Shanks

 Braised Lamb Shanks
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."
2 ServingsPrep: 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.
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.

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Braised Lamb Shanks (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.