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    You are in: Home / Recipes / Braised Lamb Shanks With Leeks Recipe
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    Braised Lamb Shanks With Leeks

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Nancygirl's Note:

    Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.

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    Units: US | Metric


    1. 1
      Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
    2. 2
      Slice garlic cloved thinly.
    3. 3
      Trim lamb shanks of all fat and be sure to remove the "silverskin".
    4. 4
      Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
    5. 5
      When oil is hot but not smoking, brown meat very well on all sides, set aside.
    6. 6
      Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
    7. 7
      Return shanks to pan, season with s+p and srinkle rosemary over all.
    8. 8
      Add wine and bring to a simmer.
    9. 9
      Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

    Ratings & Reviews:


    Nutritional Facts for Braised Lamb Shanks With Leeks

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 748.7
    Calories from Fat 392
    Total Fat 43.6 g
    Saturated Fat 15.1 g
    Cholesterol 242.1 mg
    Sodium 178.7 mg
    Total Carbohydrate 2.7 g
    Dietary Fiber 0.1 g
    Sugars 0.6 g
    Protein 71.3 g

    The following items or measurements are not included:


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