Try this Braised Lamb Shanks with Rosemary Gramalata recipe, or contribute your own.

Still searching for what to cook ?

Name: Braised Lamb Shanks with Rosemary Gramalata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb olive oil; 4 sm Meaty lamb shanks; (about 4; 1 lg Onion; peeled and chopped; 4 Peeled carrots; finely diced; 3 sm Sprigs fresh rosemary; 2 Imported bay leaves; 4 Garlic minced; 3 c Big-bodied young red wine; 2 md Turnips; (about 1 pound),; 2 ts Minced fresh rosemary; 2 ts Finely grated fresh orange; 1 sm Garlic minced

Find the most delicious recipes here

INGREDIENTS

FOR THE LAMB SHANKS
3 tb olive oil
4 sm Meaty lamb shanks; (about 4
1 lg Onion; peeled and chopped
4 Peeled carrots; finely diced
3 sm Sprigs fresh rosemary
2 Imported bay leaves
4 Garlic ; minced
3 c Big-bodied young red wine
2 md Turnips; (about 1 pound),
ROSEMARY GRAMALATA
2 ts Minced fresh rosemary
2 ts Finely grated fresh orange
1 sm Garlic ; minced

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Heat the olive oil in a large, deep dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside. Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning. Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper. While the lamb shanks are braising, make the gramolata: chop together the rosemary, orange zest, and garlic. To serve: Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gramolata, and serve immediately.

NOTES

Alert editor

Braised Lamb Shanks with Rosemary Gramalata

FOR THE LAMB SHANKS
3 tb olive oil
4 sm Meaty lamb shanks; (about 4
1 lg Onion; peeled and chopped
4 Peeled carrots; finely diced
3 sm Sprigs fresh rosemary
2 Imported bay leaves
4 Garlic minced
3 c Big-bodied young red wine
2 md Turnips; (about 1 pound),
 ROSEMARY GRAMALATA
2 ts Minced fresh rosemary
2 ts Finely grated fresh orange
1 sm Garlic minced

Preheat the oven to 350 degrees.    Heat the olive oil in a large, deep dutch oven with a tight fitting lid  over moderate heat until hot but not smoking. Season the lamb shanks with  salt and pepper and cook, in batches if necessary, turning with tongs,  until well browned, about 10 minutes each batch. Remove the lamb shanks  with tongs to a plate and set aside.    Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch  oven and cook, stirring, until the onions are very soft, about 5 minutes.  Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a  boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.    Return the lamb shanks to the pot and braise the mixture, tightly covered,  in the oven for 90 minutes, turning the shanks once. Stir in the turnips  and the remaining 1/2 cup of the wine, and continue to braise, covered, in  the oven for 30 minutes. Discard the bay leaves. Season to taste with salt  and pepper.    While the lamb shanks are braising, make the gramolata: chop together the  rosemary, orange zest, and garlic.    To serve: Place each lamb shank on a serving plate, top with the  vegetables, sprinkle with gramolata, and serve immediately.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (28g)
Recipe Makes: 4 Servings

Calories: 60
Calories from Fat: 24 (40%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 4.3mg		0 %
Potassium 101.6mg		3 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7.7g
Protein 1.6g		2 %
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.

About Our Nutrition Facts

Calories per serving: 60

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!