8 Ratings
  • 5 star values: 5
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1

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

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

Nutrition Facts

695 calories; 33.5 g total fat; 196 mg cholesterol; 216 mg sodium. 39.3 g carbohydrates; 57.8 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
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
(29)

Most helpful critical review

Rating: 1 stars
04/26/2011
Sauce didn't thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.
(4)
8 Ratings
  • 5 star values: 5
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1
Rating: 3 stars
09/07/2003
Lamb is my favorite meat however this was very bland. I will better use my lamb next time...
(29)
Rating: 5 stars
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
(29)
Rating: 5 stars
07/07/2005
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!
(22)
Rating: 5 stars
03/08/2004
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 add lots of freshly ground black/other pepper whilst cooking - adds body thus it won't 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.
(14)
Rating: 5 stars
08/16/2004
added rosemary pepper and salt and this dish was superb!...
(12)
Rating: 4 stars
10/09/2011
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.
(5)
Rating: 1 stars
04/26/2011
Sauce didn't thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.
(4)