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."
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
Reviews
This is the only lamb recipe i use. It gets rave reviews every time i make it.
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.
This was soooooo good and sooooo easy!
This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)
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