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Try this Braised Lamb Shanks recipe, or contribute your own. "Celery" and "Meats" are two of the tags cooks chose for Braised Lamb Shanks.
"When I made it first time it was tough. The next time I lowered the temperature a bit and cooked for 5 hours, turning each hour and it was fabulous! Tasty and it fell off the bone."- wendymh
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PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Sheedi 2 years agoJust beautiful! I made it in my slow cooker over 8 hours and the meat was so tender.
Underwaterfalls 3 years agoDelicious. Add a couple of chopped tomatoes and a sprig of Rosemary for a fruitier taste and serve with creamy mashed potato and some broccoli. Easy to make and great winter food!
wendymh 6 years agoWhen I made it first time it was tough. The next time I lowered the temperature a bit and cooked for 5 hours, turning each hour and it was fabulous! Tasty and it fell off the bone.