Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

This is an excellent example of the way braising benefits tough cuts—lamb shanks are slowly simmered in a flavorful liquid until the meat starts to fall off the bones. Mashed beans thicken the sauce, while lemon juice brightens it.

Mark Scarbrough
Recipe by Cooking Light January 2008

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Recipe Summary

Yield:
4 servings (serving size: 1 shank and about 1 1/2 cups vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add half of lamb to pan, and cook 9 minutes, browning on all sides. Remove lamb from pan. Repeat procedure with cooking spray and remaining lamb.

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  • Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.

  • Remove lamb and vegetables from pan with a slotted spoon; place in a large bowl. Place a large zip-top plastic bag inside an 8-cup glass measure or bowl. Pour broth mixture into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.

  • Combine juice and 1 cup beans in a small bowl; mash with a fork until pastelike. Add juice mixture and remaining beans to pan; stir well to combine. Add lamb mixture; cook 5 minutes or until thoroughly heated. Garnish with parsley, if desired.

Nutrition Facts

399 calories; calories from fat 35%; fat 15.6g; saturated fat 6.4g; mono fat 6.5g; poly fat 1.4g; protein 37g; carbohydrates 25.7g; fiber 6g; cholesterol 119mg; iron 4.1mg; sodium 757mg; calcium 95mg.
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