For garlic lovers, a braised dish like this one makes for the perfect, slow-cooked autumn and winter meal. Serve with a side of wilted spinach or kale, with even more garlic mixed in, if you like.
Special Diets:
Ingredients
Method
Preheat oven to 350°F.
Lightly flour each shank.
Heat 3 tablespoons of the oil in a large heavy pot or casserole over medium high heat and brown shanks on all sides. Set aside. Wipe out pan.
Heat remaining 2 tablespoons oil and cook leek, carrots and garlic until lightly golden.
Add lamb shanks, tomatoes, broth and thyme.
Cover the pot and braise for 2 to 2 1/2 hours or until meat is tender, turning the shanks once or twice and covering with vegetables.
Remove shanks to a serving platter. Place pot on stove over medium high heat and simmer a few minutes to thicken sauce slightly.
Spoon over shanks and serve with risotto or mashed potatoes.
Nutritional Info
Serving Size
Calories
720
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.