https://www.recipefuel.com

Home
High Protein
Rosemary Lamb Shanks

Start Reading Mode

min

0 0

Share
2 Views
Like 0

Ingredients

Adjust Servings:

	2 tablespoons olive oil
	6 (14 ounce) lamb shanks trimmed
	2 carrots 1/4 inch diagonal slices
	2 stalks celery 1/4 inch diagonal slices
	1 large onion thinly sliced
	3 garlic cloves chopped
	2 cups dry red wine
	1 cup low sodium chicken broth canned
	1 cup canned beef broth
	2 tablespoons fresh rosemary chopped or 2 teaspoons dried rosemary
	2 bay leaves
	2 teaspoons cornstarch
	rosemary sprig for garnish

Nutritional information

1035.2

Calories

489 g

Calories From Fat

54.4 g

Total Fat

21 g

Saturated Fat

357 mg

Cholesterol

429.4mg

Sodium

8.8 g

Carbs

1.3 g

Dietary Fiber

2.8 g

Sugars

106.7 g

Protein

621g

Serving Size (g)

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rosemary Lamb Shanks

Name: Rosemary Lamb Shanks
Prep time: 20 min
Total time: 2 h 40 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 6; : 2; : 2; : 1; : 3; : 2; : 1; : 1; : 2; : 2; : 2

Features:

Cuisine:

American

I made these lamb shanks for dinner two nights ago for DH, myself, and my aunt. We loved them and especially enjoyed the flavorful sauce! I actually used 4 lamb shanks and kept the rest of the proportions the same. This dish required very little prep and I was able to leave the shanks in the oven, go to my class, and then come back and it was almost ready. used fresh rosemary and rioja wine. I served with Rita's Recipe #106251 as a side and it complimented nicely. As I was out of potatoes, we served the lamb over egg noodles. This worked, but I imagine mashed potatoes being even better. Thanks for a keeper.

160 min
Serves 6
Easy

Ingredients

Directions

Rosemary Lamb Shanks,This is our favorite recipe for lamb shanks. I always double the sauce because we love to have some over mashed potatoes. The sauce takes a while to make, so you can make it a day ahead if you like. From the Bijou Cafe, Sarasota FL, courtesy of Bon Appetit.,I made these lamb shanks for dinner two nights ago for DH, myself, and my aunt. We loved them and especially enjoyed the flavorful sauce! I actually used 4 lamb shanks and kept the rest of the proportions the same. This dish required very little prep and I was able to leave the shanks in the oven, go to my class, and then come back and it was almost ready. used fresh rosemary and rioja wine. I served with Rita’s Recipe #106251 as a side and it complimented nicely. As I was out of potatoes, we served the lamb over egg noodles. This worked, but I imagine mashed potatoes being even better. Thanks for a keeper.

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Preheat Oven to 375f.
2 Done	Heat Oil in Heavy Large Dutch Oven Over Medium-High Heat. Season Lamb Shanks With Salt and Pepper. Working in Batches, Add Lamb to Dutch Oven; Brown on All Sides, About 8 Minutes Per Batch. Transfer Lamb to Plate. Add Carrots, Celery, Onion and Garlic to Dutch Oven; Saute Until Light Brown, About 4 Minutes. Add 1 3/4 Cups Wine; Bring to Boil, Scraping Up Any Browned Bits, About 2 Minutes. Add Both Broths, Rosemary and Bay Leaves. Return Lamb to Dutch Oven; Cover. Cook in Oven Until Lamb Is Very Tender, Stirring Occasionally, About 1 Hour 30 Minutes.
3 Done	Transfer Lamb Shanks to Platter. Tent With Foil. Strain Cooking Liquid, Reserving Vegetables. Discard Bay Leaves. Return Liquid to Dutch Oven. Boil Liquid Until Reduced to 1 1/2 Cups, About 10 Minutes. Mix Remaining 1/4 Cup Wine With Cornstarch Until Smooth. Add to Cooking Liquid and Simmer Until Thickened, Stirring Frequently, About 5 Minutes. Return Lamb and Vegetables to Dutch Oven. (can Be Prepared 1 Day Ahead. Cover and Refrigerate.).
4 Done	Simmer Lamb Until Heated Through. Season to Taste With Salt and Pepper. Arrange Lamb and Vegetables on Platter. Spoon Sauce Over. Garnish With Rosemary Sprigs and Serve.