Try this Braised Lamb Shanks with Tomatoes And Rosemary recipe, or contribute your own.
Suggest a better descriptionPat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. eat the lamb shanks in the sauce in a preheated 350F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary. Serves 6. Gourmet October 1992
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Serving Size: 1 Serving (3697g) | ||
Recipe Makes: 1 | ||
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Calories: 3565 | ||
Calories from Fat: 2293 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 254.8g | 340 % | |
Saturated Fat 123.6g | 618 % | |
Monounsaturated Fat 92.9g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 2199.7mg | 677 % | |
Sodium 2117.1mg | 73 % | |
Potassium 7902.2mg | 208 % | |
Total Carbohydrate 130.8g | 38 % | |
Dietary Fiber 31.4g | 126 % | |
Sugars, other 99.4g | ||
Protein 178.4g | 255 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3565
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