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Braised Lamb Shank with Vegetables

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Chef Ralph

Chef Ralph

Lamb shanks braised and cooked with potatoes, carrots and onion.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 57.8 g
  • 116%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
  2. Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
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Reviews

JERRIP
27

JERRIP

9/7/2003

Lamb is my favorite meat, however this was very bland. I will better use my lamb next time...

GEES
27

GEES

12/10/2003

1st i'm a guy with limited cooking experience. I was tasked to make dinner for 8. This recipe saved the day. It was idiot proof and tasty. Everyone loved it but couldn't believe I made it. The meat was dripping off the bone. I Highly recommend this one. graham, Vancouver.BC

Caroline C
21

Caroline C

7/7/2005

It must be personal preference because I didn't even get as far as to serve this. I followed the recipe exactly but it looked unappetizing (there was a thick white scum on the top of the broth, plus the lamb looked fatty and grey), and I disliked the smell too. Then I added some fresh thyme and rosemary, and I still didn't much like the taste. I'm going to keep the lamb broth (I spooned the ickiness off), and freeze it for something else. I hate giving bad reviews, but this really didn't work for us. So sorry.... But glad others enjoyed it!

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