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Name: Lamb shanks
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons extra-virgin olive oil divided; 4 - 6 lamb shanks trimmed of excess fat; 1 large white onion diced; 6 cloves garlic minced; 2 large carrots sliced 1/2-inch thick; 1 pinch coarse salt and freshly ground pepper; 1/4 cup flour; 2 cups beef stock; 1 1/2 cups red wine like Merlot Pinot Noir or a Chianti -- optional. Substitute with extra stock).; 14 oz (400 g) passata (tomato puree or American tomat; 2 tablespoons tomato paste; 2 beef bouillon cubes crushed; 1 teaspoon fresh rosemary finely chopped; 2 tablespoons fresh parsley finely chopped (divided); 2 bay leavesSalt and pepper to season

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INGREDIENTS

2 tablespoons extra-virgin olive oil divided
4 - 6 lamb shanks trimmed of excess fat
1 large white onion diced
6 cloves garlic minced
2 large carrots sliced 1/2-inch thick
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef stock
1 1/2 cups red wine like Merlot Pinot Noir ; or a Chianti -- optional. Substitute with extra stock).
14 oz (400 g) passata (tomato puree or American tomat
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 teaspoon fresh rosemary finely ; chopped
2 tablespoons fresh parsley finely chopped (divided)
2 bay leavesSalt and pepper to season

INSTRUCTIONS

OVEN METHOD:

Preheat oven to 350°F (175°C).

Wash and pat dry lamb shanks with paper towel.

Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.

Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.

Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

Gently transfer the shanks onto a plate; tent to keep warm.

Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.

OPTIONAL: skim off any additional fat which rises to the surface.

You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.

?*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)

Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice or pasta.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.?

SLOW COOKER:

Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.Transfer to 6 quart (litre) slow cooker bowl.Add in the onions, carrots and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion and herbs.Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb is fall apart tender.Remove shanks, transfer sauce to a pot and let simmer for 15 minutes over medium heat to reduce to desired thickness.Garnish with fresh parley and serve with mashed potatoes or rice.

TO THICKEN SAUCE

For a quicker method to thicken the sauce once the shanks are cooked through and tender:

Mix 3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved.

Pour the mixture into the simmering sauce, stirring quickly until completely blended.

Let simmer for 4-5 minutes, or until thickened to desired consistency.

Nutrition Facts

Lamb Shanks

Amount Per Serving

Calories 254Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 368mg15%

Potassium 817mg23%

Total Carbohydrates 27g9%

Dietary Fiber 3g12%

Sugars 9g

Protein 6g12%

Vitamin A117.8%

Vitamin C24.4%

Calcium6.5%

Iron19.2%

* Percent Daily Values are based on a 2000 calorie diet.

NOTES

Alert editor

Lamb shanks

2  tablespoons extra-virgin olive oil divided 
4 - 6  lamb shanks trimmed of excess fat 
1 large white onion diced 
6  cloves garlic minced 
2 large carrots sliced 1/2-inch thick 
1  pinch coarse salt and freshly ground pepper 
1/4  cup flour 
2  cups beef stock 
1 1/2  cups red wine like Merlot Pinot Noir or a Chianti -- optional. Substitute with extra stock).
14  oz (400 g) passata (tomato puree or American tomat 
2  tablespoons tomato paste 
2  beef bouillon cubes crushed 
1  teaspoon fresh rosemary finely chopped
2  tablespoons fresh parsley finely chopped (divided) 
2  bay leavesSalt and pepper to season

OVEN METHOD:

Preheat oven to 350°F (175°C).

Wash and pat dry lamb shanks with paper towel.

Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.

Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.

Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

Gently transfer the shanks onto a plate; tent to keep warm.

Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.

OPTIONAL: skim off any additional fat which rises to the surface.

You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.

Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice or pasta.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.?

SLOW COOKER:

Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.Transfer to 6 quart (litre) slow cooker bowl.Add in the onions, carrots and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion and herbs.Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb is fall apart tender.Remove shanks, transfer sauce to a pot and let simmer for 15 minutes over medium heat to reduce to desired thickness.Garnish with fresh parley and serve with mashed potatoes or rice.

TO THICKEN SAUCE

For a quicker method to thicken the sauce once the shanks are cooked through and tender:

Mix 3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved.

Pour the mixture into the simmering sauce, stirring quickly until completely blended.

Let simmer for 4-5 minutes, or until thickened to desired consistency.

Nutrition Facts

Lamb Shanks

Amount Per Serving

Calories 254Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 368mg15%

Potassium 817mg23%

Total Carbohydrates 27g9%

Dietary Fiber 3g12%

Sugars 9g

Protein 6g12%

Vitamin A117.8%

Vitamin C24.4%

Calcium6.5%

Iron19.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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