Try this Braised Lamb Shanks with Dried Fruits recipe, or contribute your own.
Suggest a better descriptionMake marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients. Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight. Preheat oven to 325F. Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks. Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender. While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm. Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm. Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately. Serves 6. Gourmet April 1996
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 554 | ||
Calories from Fat: 261 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 227.5mg | 8 % | |
Potassium 599.1mg | 16 % | |
Total Carbohydrate 53.8g | 16 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 50.4g | ||
Protein 4.4g | 6 % | |
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: 554
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