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Braised Lamb Shank with Vegetables

Rated as 4.12 out of 5 Stars
7 made it  |  7 reviews   |  0 photos

Recipe by:

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

2 h 30 m servings 695
Original recipe yields 7 servings

Directions

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  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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Nutrition Facts


Per Serving: 695 calories; 33.5 39.3 57.8 196 216 Full nutrition

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Reviews

Read all reviews 7
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  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 m...

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Most helpful critical review

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

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

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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 m...

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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, ...

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This is something very much like what I've 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 a...

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added rosemary pepper and salt, and this dish was superb!...

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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 subst...

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Sauce didn't thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.

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