Nautico's Braised Lamb Shanks

Nautico's Braised Lamb Shanks

Ready in 45 minutes
8 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Nautico's Braised Lamb Shanks"

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Dry vermouth and herbes de province are the keys to this dish.


Ingredients

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4 each Lamb shanks
1 1/2 cup Dry (French) vermouth
6 tablespoon Herbes de provence
2 large Vidalia onions
1 pound Small red potatoes
1 bag Small carrots

Original recipe makes 4

Servings  

Preparation

1) Brown the shanks in a heavy (cast iron) pan. Set crock pot on high.

2) Cut the onions into slices 1/2" thick. Lay half of them at the bottom of the pot.

3) Don latex gloves. While holding each shank over the pot, wet thoroughly with vermouth, then press liberal amounts of herbes de provence into all meat surfaces.

4) Place shanks atop onion slices, then remaining slices on top of the meat. Add remaining vermouth. Cover and cook for 3 hours.

5) Cut up the carrots into whatever lengths you prefer. Leave potatoes whole and skin on.

6) At the end of three hours, add potatoes and carrots and cook for an additional 2 hours.

Credits

Added on Award Medal
Calories Per Serving: 144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
Nautico 5 years ago
[I made edits to this recipe.]
Nautico 5 years ago
[I made edits to this recipe.]
Nautico 5 years ago
[I made edits to this recipe.]
Nautico 5 years ago
[I made edits to this recipe.]
Nautico 5 years ago
[I made edits to this recipe.]
Nautico 5 years ago
mcrismon 9 years ago
[I posted this recipe.]
Nautico 9 years ago
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