Braised Lamb Shanks
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 505 |
| pro | 49 g |
| total fat | 25 g |
| sat. fat | 10 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 166 mg |
| sodium | 721 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 44 |
| vit A | 78 |
| vit C | 50 |
| folate | 24 |
A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
Ingredients
- 6 lamb shanks, (about 4 lb/2 kg)
- 1/2 tsp pepper
- 2 tbsp extra-virgin olive oil
- 2 tsp fennel seeds
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 3/4 tsp salt
- 1 cup dry red wine
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 3 tbsp butter, softened
- Gremolada:
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp grated lemon rind
Preparation
Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.
Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.
In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.
Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.
Source : Canadian Living Magazine: November 2004
- Keywords : Slow-Cook/Crockpot; Lamb; Main Course; Dinner; Garlic; Tomatoes; Red wine;









