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.

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

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 25%
  • Fat: 7.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 33.6g
  • Carbohydrate: 18.9g
  • Fiber: 1.7g
  • Cholesterol: 95mg
  • Iron: 3.1mg
  • Sodium: 336mg
  • Calcium: 81mg

Ingredients

  • 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
  • Cucumber Raita
  • Mint sprigs (optional)

Preparation

  1. Preheat oven to 350°.
  2. Rinse lamb with cold water; pat dry.
  3. 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.
  4. 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.
  5. Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350° for 1 hour.
  6. 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.
  7. (Totals include Cucumber Raita)
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