Try this braised lamb shanks recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F.
Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on all 5 sides (probably about 15-20 minutes). Remove shanks to a plate. Add the celery, carrots, and onions and cook until nicely caramelized. Add the tomato paste, cook down for a few minutes. Add the red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, the thyme, bay leaves and rosemary and return the shanks; make sure they are well covered, add water if necessary. Bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan and reduce down to a thick sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (818g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 807 | ||
Calories from Fat: 440 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 48.9g | 65 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 381mg | 117 % | |
Sodium 1395.8mg | 48 % | |
Potassium 1393.9mg | 37 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 23.8g | ||
Protein 38.9g | 56 % | |
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: 807
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.