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Name: Lamb Shanks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 8 lamb shanks; 3 Tbs olive oil; 2 cups onion, chopped; 1.5 cups carrots, chopped; 1/2 cup celery, thinly sliced; 8 large cloves garlic smaahed; 1.5 cups red wine; 1 cup beef stock; 2 Tbs tomato paste; 2 bay leaves; 2 Rosemary sprigs; 1 14.5oz can diced tomatoes; 3/4 cup Fresh parsley chopped; 1 Tbs Grated orange zest; 1 clove garlic minced

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INGREDIENTS

8 lamb shanks
3 Tbs olive oil
2 cups onion, chopped
1.5 cups carrots, chopped
1/2 cup celery, thinly sliced
8 large cloves garlic ; smaahed
1.5 cups red wine
1 cup beef stock
2 Tbs tomato paste
2 bay leaves
2 Rosemary sprigs
1 14.5oz can diced tomatoes
3/4 cup Fresh parsley chopped
1 Tbs Grated orange zest
1 clove garlic ; minced

Servings

INSTRUCTIONS

Preheat oven to 350

Pre-heat a large Dutch Oven and brown the shanks in it with 2 Tbs oil. Then take lamb out.

Add to pan: 1 Tbs oil, onion, celery, carrots and garlic. Sauté. Add the wine. Boil for 5 minutes.

Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil.

Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.

Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.

NOTES

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Lamb Shanks

8 lamb shanks
3 Tbs olive oil
2 cups onion, chopped
1.5 cups carrots, chopped
1/2 cup celery, thinly sliced
8 large cloves garlic smaahed
1.5 cups red wine
1 cup beef stock
2 Tbs tomato paste
2 bay leaves
2 Rosemary sprigs
1 14.5oz can diced tomatoes
3/4 cup Fresh parsley chopped
1 Tbs Grated orange zest
1 clove garlic minced

Preheat oven to 350

Pre-heat a large Dutch Oven and brown the shanks in it with 2 Tbs  oil. Then take lamb out.

Add to pan: 1 Tbs oil, onion, celery, carrots and garlic. Sauté. Add the wine. Boil for 5 minutes.

Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil.

Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.

Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.

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Nutrition

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Serving Size: 1 Serving (656g)
Recipe Makes: 8 Servings

Calories: 1212
Calories from Fat: 844 (70%)

Amt Per Serving		% DV

	Total Fat 93.8g	125 %
	Saturated Fat 46.5g	232 %
	Monounsaturated Fat 34.1g
	Polyunsanturated Fat 3.2g
Cholesterol 835mg		257 %
Sodium 481.9mg		17 %
Potassium 1611.4mg		42 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.9g
Protein 62.1g		89 %
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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Calories per serving: 1212

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