Name: Braised Lamb Shanks
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tablespoons vegetable oil; 3 carrots, thinly sliced; 2 onions, thinly sliced; 2 celery ribs, thinly sliced; 4 garlic, minced; 1 teaspoon rosemary; 1 teaspoon thyme; 2 bay leaves; 1 teaspoon salt; 6 lamb shanks; 2 cups dry red wine; 2 cups chicken broth; 1/4 cup balsamic vinegar; 2 tablespoons flour; 2 tablespoons tomato paste; ground black pepper; 2 tablespoons parsley, chopped; 2 tablespoons orange zest, grated (or lemon)

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Recipe by Abby Girl

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Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge

Ready In:: 2hrs 30mins
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ingredients

1 ¹⁄₂ tablespoons vegetable oil
3 carrots, thinly sliced
2 onions, thinly sliced
2 celery ribs, thinly sliced
4 garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
1 teaspoon salt
6 lamb shanks
2 cups dry red wine
2 cups chicken broth
¹⁄₄ cup balsamic vinegar
2 tablespoons flour
2 tablespoons tomato paste
ground black pepper
2 tablespoons parsley, chopped
2 tablespoons orange zest, grated (or lemon)

directions

Preheat oven to 325.
In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

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RECIPE MADE WITH LOVE BY

@Abby Girl

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@Abby Girl

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"Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge"

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photo by ImPat

9/30/2009

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photo by ImPat

9/30/2009

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review by ImPat

9/30/2009

I scaled this back for 3 but ended up cooking 4 shanks (each weighing 400 to 500 grams each). The only changes I made was 1 out of habit I browned off the shanks first and then started on the veg and used fresh rosemary and thyme and dried bay leaf and added about another 1/2 cup of water, after cooking for 2 hours at 150C for 2 hours I added another half cup of water and cooked a further 45 minutes - fall of the bone lamb. I gave the gravy a light blitz with the stab blender and served with mashed potato and steamed asparagus. Thank you Abby Girl, made for New Kid on the Block.

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creation by Abby Girl

9/14/2009

Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge