Lamb Shanks Pipérade

Serve this deliciously saucy dish over polenta or mashed potatoes. Removing the fat from the lamb cooking liquid is a snap if you use a zip-top plastic bag.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 38%
  • Fat: 14g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 32.6g
  • Carbohydrate: 18.3g
  • Fiber: 3.8g
  • Cholesterol: 102mg
  • Iron: 3.7mg
  • Sodium: 321mg
  • Calcium: 55mg

Ingredients

  • 3 (1-pound) lamb shanks, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 1/2 cups water, divided
  • 1 teaspoon olive oil
  • 3 cups chopped red bell pepper
  • 2 cups chopped onion
  • 2 teaspoons dried thyme
  • 1/8 teaspoon ground cloves
  • 3 garlic cloves, minced
  • 1/2 cup tomato paste
  • 2 cups dry red wine
  • 1 1/2 cups (1/2-inch-thick) sliced celery
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Preparation

  1. Preheat oven to 350°.
  2. Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place lamb in a shallow roasting pan coated with cooking spray. Add 1/2 cup water. Bake at 350° for 1 hour and 15 minutes. Remove lamb from oven; cool slightly. Remove meat from bones and chop; discard bones, fat, and gristle. Add 1 cup water to roasting pan, scraping pan to loosen browned bits. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 1 minute. Stir in thyme, cloves, and garlic; sauté 1 1/2 minutes. Add tomato paste; cook 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
  4. Combine 1 tablespoon water and cornstarch, stirring with a whisk. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.
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