See Also: Braised Lamb Shanks(recipes)
Braised Lamb Shanks with Orange and Rosemary(recipes)
Provencal-Style Lamb Shanks(recipes)
Lamb shanks with egg and lemon sauce(recipes)
Braised lamb with celery(recipes)
Provencal braised lamb with lentils(recipes)
Braised Colorado Lamb Shank with Three Bean Ragout(recipes)
Roast loin and braised shoulder of salt marsh lamb with caper jus(recipes)
Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots(recipes)
Lamb rack and pan-fried lamb patties flavoured with rose petals(recipes)

Braised Lamb Shanks (recipes)


Braised Lamb Shanks

Yield: Makes 4 servings



Ingredients:



2tablespoons all-purpose flour

1teaspoon salt

1/2teaspoon ground black pepper

4lamb shanks (about 4 to 5 pounds total)

2to 3 tablespoons olive oil

1tablespoon butter

1large onion, chopped

4cloves garlic, minced

1cup beef or chicken broth

1cup dry red wine

2tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves









Preparation:





1.Preheat oven to 350°F. Combine flour, salt and pepper in large resealable food storage bag. Add shanks, 1 at a time, to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)2.Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot. Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.3.Add remaining 1 tablespoon oil to Dutch oven, if needed. Add onion and garlic; cook and stir 5 minutes. Stir in broth, wine and rosemary; bring to a boil over high heat. 4.Return lamb and any accumulated juices from plate to Dutch oven. Cover. Cook 1-1/2 to 2 hours or until lamb is fork-tender. Transfer lamb to serving platter; keep warm.5.Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.) Pour sauce over lamb.









Nutritional Information:







Serving Size: 1 lamb shank with about 1/2 cup sauce







Sodium

995 mg







Protein

79 g







Fiber









Carbohydrate

8 g







Cholesterol

248 mg







Saturated Fat

8 g







Total Fat

27 g







Calories from Fat

39 %







Calories

649









Dietary Exchange:







Meat

11







Starch

0.5