Braised Lamb Shanks
These delicious braised lamb shanks are a complete takeout fake-out type of meal! Delicious braised lamb can be served with couscous, rice or even quinoa. Plus, it’s so much cheaper to make lamb at home!
Today I’m guest posting for my friend Brandy over at Nutmeg Nanny. Brandy has been such a good friend to me. When she asked if I would guest post for her while she was on vacation, I jumped at the opportunity to not only help her out, but also to share a great recipe with her wonderful readers.
You can check out the recipe below or head on over to her site and read about the full post about these fall-off-the-bone lamb shanks.
Try braised lamb shanks out, they are delicious and not at all difficult to make!
I served mine with whole wheat couscous. They would also be wonderful with rice or quinoa. You could probably get away with adding up to two more lamb shanks and keeping other ingredients the same, except maybe adding more beef stock).
Love lamb? Try these delicious lamb lettuce wraps!
- 2 lamb shanks (1-1.5lbs each)
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 1/2 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons fresh thyme
- 3/4 teaspoon dried rosemary
- 2 ounces tomato paste
- 1 tablespoon molasses
- 1 (14.5 ounce) can of diced tomatoes with their juices
- 1 cup dry red wine
- 1-2 cups reduced-sodium beef stock
- Fresh parsley to garnish
- Preheat oven to 350°F.
- Season lamb shanks generously on all sides with salt and pepper.
- Heat the oil over medium-high heat in a large Dutch oven (you want your shanks to be able to fit in one layer). Carefully place the lamb shanks in the oil and sear until brown on all sides. Transfer to a plate.
- Add the onions, carrots, celery, and bell peppers to hot Dutch oven and cook until onion is becoming translucent. Add tomato paste and spices (paprika, red pepper flakes, thyme, rosemary). Continue to cook about one minute.
- Add tomatoes with their juices, wine, and molasses. Bring to simmer and return the shanks to the pan. Add about one cup of the beef broth, or enough to cover the lamb shanks about half to three quarters of the way. Cover and move to preheated oven.
- Cook for one hour, remove from oven and check the level of the liquid. If necessary add more beef broth. Return to oven, covered, and continue to cook for another hour.
- (Optional) Skim off any fat/oil that has come to the surface of the pan. Add more salt and pepper to taste.
- Serve lamb shanks with sauce and vegetables along side of couscous, rice, or quinoa, and garnish with fresh parsley.
Nutrition Information:Yield: 2 Serving Size: 1 lamb shank
Amount Per Serving: Calories: 659Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 957mgCarbohydrates: 54gFiber: 7gSugar: 38gProtein: 33g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He likes them a lot. He said that he might even like them better (!) than the restaurant version. However, he said he prefers them served with rice instead of “chicken feed” (whole wheat couscous). I should add that he eats the “chicken feed” without a problem.
Changes I would make: None. If you’re not a fan of lamb, try this with turkey thighs!
Difficulty: Easy to moderate.