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Sauerbraten Lamb Shanks

 Sauerbraten Lamb Shanks
Fall is a great time to enjoy slow-cooked meats. Here’s a recipe for some very tasty lamb shanks in a rich, tangy sauerbraten gravy.
6 ServingsPrep: 1 hour + marinating Cook: 2 hours

Ingredients

  • 7-1/2 cups water
  • 2 cups white vinegar
  • 1 large onion, sliced
  • 1 medium lemon, sliced
  • 1/2 cup sugar
  • 3 bay leaves
  • 1-1/2 teaspoons whole peppercorns
  • 5 whole allspice
  • LAMB SHANKS:
  • 6 lamb shanks (20 ounces each)
  • 3 garlic cloves, sliced
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/3 cup plus 2 tablespoons canola oil, divided
  • 2 large onions, thinly sliced
  • 3 medium carrots, sliced
  • 9 gingersnap cookies, crushed
  • 1 tablespoon beef bouillon granules
  • 6 tablespoons cornstarch
  • 1/3 cup cold water

Directions

  • In a Dutch oven, combine the first eight ingredients. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool
  • completely. Strain half of the marinade; cover and refrigerate.

2 of 2

Sauerbraten Lamb Shanks (continued)

Directions (continued)

  • Cut slits into each lamb shank; insert garlic slices. Place in a
  • large shallow nonmetallic bowl; add the remaining marinade. Cover
  • and refrigerate overnight.
  • Drain and discard marinade from lamb. Place flour in a shallow bowl;
  • coat lamb shanks with flour. In a stockpot, brown shanks on all
  • sides in 1/3 cup oil in batches. Remove and set aside.
  • In the same pan, saute onions in remaining oil. Add reserved
  • marinade. Return shanks to the pan. Bring to a boil. Reduce heat;
  • cover and simmer for 1-3/4 hours. Add carrots and return to a boil.
  • Reduce heat; cover and simmer 15-20 minutes longer or until carrots
  • are tender.
  • Remove shanks to a cutting board. Skim fat from cooking juices. Stir
  • in cookie crumbs and bouillon. In a small bowl, combine cornstarch
  • and water until smooth; gradually stir into juices. Bring to a boil;
  • cook and stir for 1-2 minutes or until thickened. Return meat to the
  • gravy; heat through. Yield: 6 servings (about 6 cups gravy).
Nutritional Facts: 1 lamb shank with about 1 cup gravy equals 791 calories, 44 g fat (12 g saturated fat), 199 mg cholesterol, 623 mg sodium, 42 g carbohydrate, 3 g fiber, 55 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.