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Lamb Shanks Recipe

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This recipe for Lamb Shanks is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 lamb shanks
1 onion quarted
2 carrot chunky cut
2 celery stalk chunky cut
bouquet garni
1 32 oz beef broth
2 cups red wine
2 tablespoons tomato paste
1 Can whole peeled tomatoes with juice (14-1/2 ounces)
5 Clove garlic crushed
2 tablespoons oil
1/2 teaspoon pepper
1/4 teaspoon each salt, balti season, cumin, garam masala, coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic power

Sprinkle shanks with 1/4 tsb salt, 1/2 tsb pepper and 1/4 tsb garlic power. Heat oil in heavy large pot or Dutch oven
over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, celery, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine,
tomatoes, bouquet garni, tomato paste and beef broth. Season with cumin, garam masala, coriander, balti, salt &
pepper. Return shanks to pot, pressing down to submerge. Bring to a boil, Cover and place into a preheat oven on 300 about 2 hours or until meat is tender.
Remove from the oven. Remove cover from pot. Transfer shanks to platter and pour the contend of the pot over a
colander or strainer and reserve the liquid put the liquid back into the pot skim off excess fat add the lamb shanks
back to the pot. enjoy. to thicken the liquid you can make a slurry.
To make a slurry, just measure out the flour or cornstarch into a small bowl - use one tablespoon flour to 1/4 cup
of water whisk and add to sauce. This is your slurry.
Oven Temperature: 300F
Serve over mashed potatoes or egg noodle

Number Of Servings:
Number Of Servings:




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