Lamb Shanks Braised with Tomato

Photo: Levi Brown; Styling: Tiziana Agnello

Yield: 4 servings (serving size: 1 shank and 3/4 cup sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 11.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.9g
  • Carbohydrate: 11.7g
  • Fiber: 3.5g
  • Cholesterol: 89mg
  • Iron: 2.9mg
  • Sodium: 439mg
  • Calcium: 64mg

Ingredients

  • 4 (12-ounce) lamb shanks, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 3/4 cup dry red wine
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 1/4 cup chopped fresh parsley

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.
Note:

This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

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