Braised Lamb Shank with Vegetables

Rating: 4.13 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

By Chef Ralph

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Recipe Summary

prep:
20 mins
cook:
2 hrs
additional:
10 mins
total:
2 hrs 30 mins
Servings:
7
Yield:
7 servings
Nutrition Info
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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.

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  • 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

Per Serving:
695 calories; protein 57.8g; carbohydrates 39.3g; fat 33.5g; cholesterol 196mg; sodium 216.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

GEES
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 Read More
Helpful
(29)

Most helpful critical review

JERRIP
Rating: 3 stars
09/07/2003
Lamb is my favorite meat however this was very bland. I will better use my lamb next time... Read More
Helpful
(29)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
GEES
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 Read More
Helpful
(29)
JERRIP
Rating: 3 stars
09/07/2003
Lamb is my favorite meat however this was very bland. I will better use my lamb next time... Read More
Helpful
(29)
Caroline C
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! Read More
Helpful
(22)
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Sereneblue
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. Read More
Helpful
(14)
HELSYD
Rating: 5 stars
08/16/2004
added rosemary pepper and salt and this dish was superb!... Read More
Helpful
(12)
JVN
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. Read More
Helpful
(5)
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ISUGARBEAR
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. Read More
Helpful
(4)
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