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My review
Braised Lamb Shank with Vegetables
made it |
7 reviews
|
Chef Ralph
"Lamb shanks braised and cooked with potatoes, carrots and onion."
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Ingredients
2 h 30 m servings 695 calsOriginal recipe yields 7 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 695 calories; 33.5 g fat; 39.3 g carbohydrates; 57.8 g protein; 196 mg cholesterol; 216 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
7/10/2001
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...
Most helpful critical review
8/13/2001
Lamb is my favorite meat, however this was very bland. I will better use my lamb next time...
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8/13/2001
Lamb is my favorite meat, however this was very bland. I will better use my lamb next time...
7/10/2001
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...
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, ...
3/8/2004
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 a...
10/9/2011
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 subst...
4/24/2011
Sauce didn't thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.