Sauerbraten Lamb Shanks Recipe

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

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + marinating Cook: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
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).
Originally published as Sauerbraten Lamb Shanks in Country October/November 2009, p49

Nutritional Facts

1 each: 791 calories, 44g fat (12g saturated fat), 199mg cholesterol, 623mg sodium, 42g carbohydrate (20g sugars, 3g fiber), 55g protein.

  • 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 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
  1. 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. Cut slits into each lamb shank; insert garlic slices. Place in a large shallow nonmetallic bowl; add the remaining marinade. Cover and refrigerate overnight.
  3. 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.
  4. 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.
  5. 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).
Originally published as Sauerbraten Lamb Shanks in Country October/November 2009, p49

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