Lamb Shanks Braised With Cinnamon And Honey
by Bogeyman
The best suited accompaniment of this dish is mashed potato since frozen lambs come in packet, feel free to braise them all, leftovers can be perfect addition to shepherd's pie or tucked into wrap with crisp green salad.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1.5 lb Lamb shanks
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 3 Onion ; thinly sliced
- 2 tablespoons Honey ; liquid
- 1 teaspoon Cinnamon
- 1 cup Low sodium beef or chicken stock
- 5 cloves Garlic ; un peeled
- 4 Bay leaves
- 2 tablespoons Worcestershire sauce
- Fresh parsley chopped ; For garnishing
INSTRUCTIONS
Preheat the oven to 180 degrees Celcius or 350 Farenheit.
Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper.
Heat oil in a dutch oven over medium high heat. Cook lamb shanks for 10-12 minutes turning occasionally until brown on all sides. Remove on a large plate.
Reduce heat to medium and add onion to fat remaining in the pot. Cook, stirring for 4-6 minutes until onion is golden brown. Add cinnamon and cook for 30 seconds or until fragrant.
Stir in stock, honey, Worcestershire sauce, garlic and bay leaves, bring to boil over high heat, stirring to scrape up brown bits from bottom of pot.
Return lamb shanks to pot, cover tightly and shift to oven, cook for 1 and a half (1.5) hours or till lamb is very tender, turning them over, halfway through the cooking time.
Remove to warm plate, cover and keep warm, with a slotted spoon remove the garlic and set aside, discard bay leaves. when garlic is cool enough to handle, squeeze garlic from skin and mash smoothly, whisk garlic into cooking juices and bring to boil over medium high heat. Boil for 2-3 minutes until juices have reduced and thickened slightly. Taste and add more salt or pepper if necessary.
Place on 2 warm plates, spoon cooking juices over them and sprinkle with parsley.
NOTES
Bogeyman
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (552g) | ||
| Recipe Makes: 2 Servings | ||
|
|
||
| Calories: 1094 | ||
| Calories from Fat: 739 (68%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 82.1g | 110 % | |
| Saturated Fat 40.5g | 202 % | |
| Monounsaturated Fat 30g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 724.6mg | 223 % | |
| Sodium 982mg | 34 % | |
| Potassium 1437.6mg | 38 % | |
| Total Carbohydrate 34.2g | 10 % | |
| Dietary Fiber 4.4g | 17 % | |
| Sugars, other 29.8g | ||
| Protein 53.8g | 77 % | |
|
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: 1094
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.