Lamb Shanks Hestia with Cucumber Raita

This earthy meal of braised lamb shanks in a richly flavored sauce - named for the Greek goddess of the hearth - was born during one of those occasions. Raita (RAH-ee-tah) is a traditional Indian salad of yogurt and chopped vegetables.


10 servings (serving size: 3 ounces lamb, about 1/3 cup sauce, and 2 tablespoons cucumber raita)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 25 %
Fat 7.9 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 33.6 g
Carbohydrate 18.9 g
Fiber 1.7 g
Cholesterol 95 mg
Iron 3.1 mg
Sodium 336 mg
Calcium 81 mg


4 lamb shanks (about 1 1/4 pounds each)
Cooking spray
1 1/2 cups chopped onion
6 garlic cloves, minced
1 cup dry Marsala or Madeira
1 cup low-salt beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (3-inch) cinnamon stick
1 cup golden raisins
Mint sprigs (optional)


Preheat oven to 350°.

Rinse lamb with cold water; pat dry.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add 2 lamb shanks; cook 10 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining lamb; remove from pan.

Add onion and garlic to pan; sauté 2 minutes. Add dry Marsala; cook 2 minutes, stirring frequently. Add broth, tomato sauce, rosemary, salt, pepper, and cinnamon stick.

Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350° for 1 hour.

Remove lamb mixture from oven; stir in raisins. Cover and bake an additional 45 minutes or until lamb is tender. Remove cinnamon stick; discard. Serve lamb with pan sauce and Cucumber Raita. Garnish with mint sprigs, if desired.

(Totals include Cucumber Raita)

August 2002
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