Try this Gingered Slow-braised Lamb Shanks recipe, or contribute your own.
Suggest a better descriptionInstructions:
1. Preheat the oven to 275 to 300 degrees.
2. Place alarge cast-iron skillet or other heavy ovenproof skillet or a Dutch oven overmedium-high heat and when it is hot, add 2 tablespoons of the oil. Sprinkle the lamb shanks with 1 teaspoon of the salt and 1 teaspoon of the pepper and addthem to the pan. Cook until they are browned on both sides, about 4 to 5 minuteson each side. Set the shanks aside and discard the oil.
3. Wipe the skillet clean and reheat it. Add the remaining 2 tablespoons oil. Add the anchovy fillet, ginger and garlic, stirring well after each addition, and cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepperflakes, cumin, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the wine andthe vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.
4. Add the tomatoes and chick peas and return the shanks to the pan. Add the rosemary and water, bring to a simmer, and transfer the skillet to the oven.
5. Bake uncovered, until the meat isfalling off the bone, about 3 hours. Presentation:Place a shank on each of4 plates and pour sauce over. Or, serve family style, with all meat and sauceplaced on a large serving platter.
Recipe By: Chef Todd English (Epicurious.com)
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Serving Size: 1 Serving (975g) | ||
Recipe Makes: 4 | ||
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Calories: 745 | ||
Calories from Fat: 553 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.4g | 82 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 81mg | 25 % | |
Sodium 256.7mg | 9 % | |
Potassium 855mg | 23 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 22.2g | ||
Protein 12.8g | 18 % | |
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: 745
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