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

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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."
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 2 servings

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

Nutritional Facts

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

Directions

  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

Medium-Bodied Red Wine

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


Reviews for Braised Lamb Shanks

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Loiscooks
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
Reviewed Jul. 13, 2012

"This was soooooo good and sooooo easy!"

MY REVIEW
anuki86
Reviewed Aug. 16, 2011

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

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