Braised Lamb Shanks

Oxmoor House
4 servings


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2 to 2 1/2 pounds lamb shanks
1 tablespoon shortening
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup catsup
1/2 cup water
1 clove garlic, minced
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper


Trim shanks of excess fat.

Heat shortening in a large skillet; add shanks, and cook over medium heat until browned. Add onion, celery, catsup, water, garlic, Worcestershire sauce, salt, and pep>per. Cover and simmer 1 1/2 hours or until shanks are tender.

Transfer shanks to a warm platter.

Created date

February 2010