Braised Lamb Shanks Recipe

Braised Lamb Shanks picture


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Butter/Oil3 Tablespoon
 Finely chopped onions1 Cup (16 tbs)
 Finely chopped carrots1⁄2 Cup (8 tbs)
 Finely chopped celery1⁄2 Cup (8 tbs)
 Minced garlic1 Teaspoon
 Lamb shanks3 Pound (6 Shanks, 1/2 To 1/4 Pound Each)
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Whole wheat flour4 Tablespoon
 Oil4 Tablespoon
 Dry white wine1 Cup (16 tbs)
 Basil1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Parsley sprigs4
 Bay leaf1
 Beef stock3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4186 Calories from Fat 2528

% Daily Value*

Total Fat 283 g434.6%

Saturated Fat 110.4 g552.2%

Trans Fat 0 g

Cholesterol 1008.5 mg

Sodium 4282.3 mg178.4%

Total Carbohydrates 82 g27.4%

Dietary Fiber 13.2 g53%

Sugars 16.2 g

Protein 279 g558%

Vitamin A 256.1% Vitamin C 46.4%

Calcium 33.3% Iron 167.3%

*Based on a 2000 Calorie diet


In a large skillet, heat 3 tablespoons butter or oil and saute onions, carrots, celery and garlic for approximately 10 minutes.
Transfer sauteed vegetables from skillet to casserole or crockery pot.
Season the shanks with salt and pepper and roll them in flour.
Heat 4 tablespoons oil in the skillet and brown the lamb on all sides.
Arrange the browned pieces on top of the vegetables in the casserole or crockery pot. (If using crockery pot, omit the following steps and continue with method.)
Preheat oven to 350°F.
Skim most of the fat from juices in the skillet.
Add the wine and boil to reduce liquid to 1/2 cup.
Add basil, thyme, parsley, bay leaf and beef stock to skillet.
Pour liquid into casserole until it reaches half as high as the meat.
Add more stock if needed.
Cover casserole tightly and bake for approximately 1 1/4 hours or until lamb is tender.
Serve lamb shanks on a heated platter with the sauce and vegetables around them.