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'Fall off the Shank' Lamb Recipe

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This recipe for 'Fall off the Shank' Lamb is from Heather's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Lamb Shanks (about 3 lbs total)
Salt
Pepper
2 tbsp. Oil
1/2 Onion, chopped
2 Celery Stalks, cut up
10 Baby Carrots
2 cloves of Garlic, pressed
2 sprigs of Thyme
1 cube of Beef Bouillon
3 1/2 cups Water, boiling
2 tbsp. Flour (for gravy at end)
Directions:
Directions:
Preheat the oven to 350º. Season shanks with salt and pepper. In dutch oven on top of stove, heat the oil then sear the shanks on both sides until golden brown. Remove to a plate.

Chop the onion. Cut the celery stalks into large and small pieces. Cut off the ends of the baby carrots and cut two of them into small pieces. Add these vegetables to the oil and saute for 5 minutes. Add the pressed garlic, thyme, boiling water, beef bouillon, and shanks. Bring to a boil.

Put the dutch oven cover on and move to the oven to bake for 2 1/2 hours. Check shanks a couple times to turn so no piece of the shank gets dried out. When the shanks are tender, remove from dutch oven and strain.

Using some of the strained braising liquid, add flour, cook until thickened and serve over shanks.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
You can try this recipe even if you do not have a dutch oven. Just need to use separate dishes for stove and oven. Transfer to roaster once you have done everything in recipe up to bringing to a boil. Be sure to tightly cover roaster with foil, and may have to add water midway through baking if too much liquid is evaporating.

 

 

 

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