Braised Lamb Shank with Vegetables

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

Braised Lamb Shank With Vegetables Ingredients

• 7 (1 pound) lamb shanks

• 2 tablespoons vegetable oil

• water to cover

• 1? pounds potatoes, peeled and diced

• 1? pounds carrots, peeled and diced

• 1? pounds onions, peeled and diced

• 1 ounce all-purpose flour

• 2 ounces butter, melted

How to Make Braised Lamb Shank With Vegetables

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.

Braised Lamb Shank With Vegetables Nutritions

• Calories: 694.9 calories

• Carbohydrate: 39.3 g

• Cholesterol: 196 mg

• Fat: 33.5 g

• Fiber: 6.4 g

• Protein: 57.8 g

• SaturatedFat: 13.9 g

• ServingSize:

• Sodium: 216.4 mg

• Sugar: 11.5 g

• TransFat:

• UnsaturatedFat:

Braised Lamb Shank With Vegetables Reviews

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

• 1st im 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 couldnt believe I made it. The meat was dripping off the bone. I Highly recommend this one.graham, Vancouver.BC

• It must be personal preference because I didnt 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 didnt much like the taste. Im 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 didnt work for us. So sorry.... But glad others enjoyed it

• This is something very much like what Ive had, can be a bit like scotch broth if omit some of the ingredients around too. This is simply easy and tasty, though I do saute the onions first; do add lots of freshly ground black/other pepper whilst cooking - adds body, thus it wont be bland. Love it just this way (with the black pepper) with bread to soak it the gravy, or one can alway play around with such a good base recipe like this to suit personal preferences.

• Added rosemary pepper and salt, and this dish was superb...

• Pretty good as written. The second time I used one can (14.5 oz) beef broth plus additional water and a beef bouillon packet to cover and added a few splashes of red wine vinegar. I also substituted smaller lean shoulder chops for the shanks. I know, it looks like a totally different meal but this is how I build off the good ideas I find here and make them to my own taste.

• Sauce didnt thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.