Herb Marinated Braised Lamb Shanks

Simply Recipes

Ready in: 45 minutes
Servings: 4
Dairy Free

Ingredients

  • 1 Tbsp all purpose flour
    Baking
  • 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments
    Produce
  • ½ Tbsp curry powder
    Spices and Seasonings
  • 1 Tbsp chopped fresh rosemary
    Produce
  • 1 Tbsp chopped fresh thyme
    Produce
  • 4 garlic cloves, peeled, smashed
    Produce
  • 2 teaspoons ground coriander
    Spices and Seasonings
  • 2 teaspoons ground cumin
    Spices and Seasonings
  • 2-4 lamb shanks (1 to 1¼ lb each)
    Meat
  • 6 cups chicken stock or low-salt chicken broth
    Canned and Jarred
  • 1/4 cup plus 1 Tbsp olive oil, divided
    Oil, Vinegar, Salad Dressing
  • 4 plum tomatoes, halved lengthwise
    Produce
  • 1 pound red-skinned new potatoes, quartered lengthwise
    Produce
  • ½ teaspoon salt
    Spices and Seasonings
  • 1 Tbsp tomato paste
    Pasta and Rice
  • 2 small zucchini, quartered lengthwise
    Produce

Steps

  • 1 Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt.
  • Mix in 1/4 cup olive oil.
  • Place lamb shanks in large freezer bag.
  • Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag.
  • Place in a dish to catch any leakage. Marinate 4 hours or overnight. 2 Preheat oven to 350°F.
  • Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat.
  • Remove lamb shanks from marinade bag and place in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes.
  • Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm. 3 Bring liquid in pot to simmer over medium heat.
  • Add carrots; simmer 10 minutes.
  • Add potatoes to liquid and simmer 5 minutes longer.
  • Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon. 4
  • Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.)
  • Whisk in flour; stir 2 minutes.
  • Whisk in tomato paste and 1 cup of the braising liquid.
  • Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened.
  • Add back the vegetables and the lamb shanks. If you want, use a couple forks to break away the lamb meat from the bones. Discard the bones.

Nutrition

  • Calories: 426.83  cal  (21.34%)
  • Fat: 19.84  g  (30.53%)
  • Saturated Fat: 3.79  g  (23.66%)
  • Carbohydrates: 34.59  g  (11.53%)
  • Sugar: 7.04  g  (7.82%)
  • Cholesterol: 64.16  mg  (21.39%)
  • Sodium: 554.75  mg  (24.12%)
  • Protein: 31.44  g  (62.88%)
  • Vitamin A: 5915.03  IU  (118.3%)
  • Vitamin B3: 12.41  mg  (62.05%)
  • Zinc: 6.86  mg  (45.76%)
  • Potassium: 1550.3  mg  (44.29%)
  • Vitamin B12: 2.63  µg  (43.87%)
  • Vitamin C: 35.69  mg  (43.26%)
  • Phosphorus: 421.13  mg  (42.11%)
  • Selenium: 24.76  µg  (35.36%)
  • Vitamin B6: 0.64  mg  (32.08%)
  • Iron: 5.44  mg  (30.23%)
  • Manganese: 0.6  mg  (29.85%)
  • Copper: 0.58  mg  (28.89%)
  • Vitamin B2: 0.45  mg  (26.37%)
  • Vitamin K: 24.23  µg  (23.08%)
  • Magnesium: 87.83  mg  (21.96%)
  • Fiber: 5.48  g  (21.94%)
  • Vitamin E: 3.16  mg  (21.07%)
  • Vitamin B1: 0.29  mg  (19.28%)
  • Folate: 76.69  µg  (19.17%)
  • Vitamin B5: 1.28  mg  (12.78%)
  • Calcium: 95.64  mg  (9.56%)

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