Braised Lamb Shanks Recipe

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Braised Lamb Shanks

Vicki Butts (lazyme)

By
@lazyme5909

From Irish Cooking.


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Serves:

4

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

2 Tbsp
all purpose flour
1 tsp
salt
1/2 tsp
ground black pepper
4
lamb shanks (about 4-5 pounds total)
2 Tbsp
olive oil
1 Tbsp
butter
1 large
onion, chopped
4 clove
garlic, minced
1 c
beef broth, or chicken broth
1 c
burgundy wine, or dry red wine
2 Tbsp
fresh rosemary, chopped or 2 teaspoons dried

Directions Step-By-Step

1
Preheat oven to 350F.
2
Combine flour, salt and pepper in plastic or paper bag. Add shanks 1 at a time to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)
3
Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot.
4
Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
5
Add remaining 1 tablespoon oil to Dutch oven, if needed.
6
Add onion and garlic; cook and stir 5 minutes.
7
Stir in broth, wine and rosemary; bring to a boil over high heat.
8
Return lamb and any accumulated juices from plate to Dutch oven.
9
Cover; place in preheated oven.
10
Cook 1 1/2 to 2 hours or until lamb is fork tender. Transfer lamb to serving platter; keep warm.
11
Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.)
12
Pour sauce over lamb.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Irish