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Armenian Style Braised Leg of Lamb or Lamb Shanks Recipe

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This recipe for Armenian Style Braised Leg of Lamb or Lamb Shanks is from Shelly's Kitchen, 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:  
Ingredients

One bone in or Boneless Leg of Lamb or 6 Lamb Shanks
Lawry’s Season Salt
Garlic powder
1 15oz. can diced tomatoes
1 container mirepoix (trader joe's)
1 diced onion
1 c Heinz Ketchup
2 cans Swanson’s Chicken Broth
1 cans water
Directions:
Directions:
Directions

Preheat oven to 450*
Place Lamb in a large Blue Spreckled roasting pan with a cover. Sprinkle Lamb with Lawry’s and Garlic Powder and sear for about 10 min. per side. Shanks 5-6 min. per side.

Lower heat to 350*

In a large bowl mix the chopped onions, mirepoix, water, diced tomatoes, ketchup, and Chicken Broth. Pour over the Lamb. Cover and roast about 3 hrs. until tender.Lamb Shanks about 2 ˝ hrs. Slice the leg of lamb place in a foil roasting pan. Pour the sauce over the lamb, cover and refrigerate overnight. (Refrigerate the lamb shanks whole.) Take the Lamb or Lamb Shanks out of the frig a few hours before serving. Skim off any hard fat. Cover and place back into a 350* oven for about 30 min. to reheat before serving.
Personal Notes:
Personal Notes:
This recipe is from my father. I have been making it for 60 years. He was a great cook. He got this recipe from the wife of an Armenian Doctor that lived in our apartment building. I would be in trouble if Heinz Ketchup went out of business. If you don't have a Blue Spreckled roasting pan you can use a large Turkey Roasting pan and cover it with foil. However, I am sure you can get a Turkey size Blue Spreckled Pan on line.

 

 

 

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