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RECIPE
10 INGREDIENTS6 STEPS2hr 55min

Slow Braised Lamb Shanks in Red Wine

5.0
1 Ratings
The ideal winter dinner, this slow-food staple is best done a day ahead, or start early in the morning. While little beats a meltingly tender lamb shank with potatoes, the meat also makes a deliciously decadent filling for a pie if one needs to feed a crowd.
Slow Braised Lamb Shanks in Red Wine Recipe | SideChef
The ideal winter dinner, this slow-food staple is best done a day ahead, or start early in the morning. While little beats a meltingly tender lamb shank with potatoes, the meat also makes a deliciously decadent filling for a pie if one needs to feed a crowd.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
2hr 55min
Total Time
$9.31
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Lamb Shanks
to taste
1
Large  Onion
quartered and thinly sliced
2
Carrots , sliced
3 sprigs
Fresh Rosemary , divided
6 cloves
Garlic , crushed
1 Tbsp
Tomato Paste
3 cups
Red Wine
1 cup
Beef Stock
to taste
Coarse Sea Salt and Pepper
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Nutrition Per Serving

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CALORIES
1126
FAT
61.4 g
PROTEIN
86.5 g
CARBS
16.2 g

Author's Notes

I served mine with mashed potatoes and roasted garlic.

Cooking Instructions

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Step 1
Preheat oven to 430 degrees F (220 degrees C).
Step 2
Using a large casserole, heat the Olive Oil (to taste) , add in Fresh Rosemary (2 sprigs) and brown the Lamb Shanks (4) , careful to color each side of the meat. Remove the shanks and rosemary and set aside.
Step 3
Fry the Onion (1) , Carrots (2) , Garlic (6 cloves) , and Fresh Rosemary (1 sprig) in the remaining oil. Season with Coarse Sea Salt and Pepper (to taste) and add the Tomato Paste (1 Tbsp) .
Step 4
Cook on high for a little longer, then use the Red Wine (3 cups) to deglaze the base of the casserole. This means using the liquid to scrape the brown bits off the bottom of the pan.
Step 5
Pour in the Beef Stock (1 cup) and return the shanks to the pot. Bring to a simmer then cover the pot with the lid and cook in the oven for 1.5 to 2 hours, or until the lamb is meltingly tender and the liquid has reduced.
Step 6
Serve the shanks with a spoonful of their gravy on a bed of creamy mashed potato with a head of roasted garlic, steamed greens like beans or Brussels sprouts, and a glass of smooth Allesverloren Shiraz or Tres Vermelhos.
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Nutrition Per Serving
Calories
1126
% Daily Value*
Fat
61.4 g
79%
Saturated Fat
26.4 g
132%
Trans Fat
--
--
Cholesterol
305.4 mg
102%
Carbohydrates
16.2 g
6%
Fiber
1.9 g
7%
Sugars
5.1 g
--
Protein
86.5 g
173%
Sodium
448.8 mg
20%
Vitamin D
--
--
Calcium
90.4 mg
7%
Iron
9.0 mg
50%
Potassium
1624.1 mg
35%
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