Slow-Braised Lamb Shanks

Photo: Johnny Autry; Styling: Mary Clayton Carl
Serve over mashed potatoes, polenta, or couscous.

Yield:

Serves 4 (serving size: 1 shank and 3/4 cup sauce)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 45 Minutes

Nutritional Information

Calories 426
Fat 18.7 g
Satfat 7.3 g
Monofat 7.3 g
Polyfat 1.2 g
Protein 33 g
Carbohydrate 60.3 g
Fiber 0.9 g
Cholesterol 120 mg
Iron 2.8 mg
Sodium 422 mg
Calcium 46 mg

Ingredients

4 (12-ounce) lamb shanks, trimmed
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon chopped fresh thyme
3 garlic cloves, minced
1/2 cup red wine
3 cups lower-sodium marinara sauce (such as McCutcheon's)
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup thinly sliced fresh basil
2 teaspoons grated lemon rind

Preparation

1. Heat a large Dutch oven over medium-high heat. Sprinkle lamb evenly with pepper. Add oil to pan; swirl to coat. Add lamb to pan; cook 8 minutes, browning on all sides. Remove lamb from pan. Add onion, thyme, and garlic to pan; cook for 2 minutes, stirring occasionally. Add wine to pan, scraping pan to loosen browned bits; cook until liquid evaporates (about 2 minutes). Stir in marinara sauce and broth; cook 4 minutes, stirring occasionally. Return lamb to pan. Cover; reduce heat to low, and simmer 2 hours or until very tender and meat pulls easily from the bone. Remove lamb from pan; skim any fat from surface of sauce, and discard. Increase heat to medium-high; bring sauce to a boil, and cook until sauce thickens (about 6 minutes). Add lamb; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in basil and rind.

Note:

David Bonom,

March 2012