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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 2 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 426
  • Fat: 18.7g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 33g
  • Carbohydrate: 60.3g
  • Fiber: 0.9g
  • Cholesterol: 120mg
  • Iron: 2.8mg
  • Sodium: 422mg
  • Calcium: 46mg

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. 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.
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