Braised Lamb Shanks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lamb shanks braised low and slow in a rich red wine sauce with vegetables and herbs until tender and falling from the bone. An elegant, restaurant-quality main for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 lamb shanks (, fat trimmed off)
- salt and pepper to taste
- 2 tablespoons (28ml) cooking oil
- 1 large onion (, diced )
- 1 large carrot (, peeled and diced)
- 2 large celery stalk (, chopped (about ½ cup) )
- 1 tablespoon (8g) minced garlic
- 3 teaspoons (2.4g) minced thyme
- 2 teaspoons (2.24g) minced rosemary
- 2 bay leaves
- 2 tablespoons (32g) tomato paste
- 1 cup (235ml) dry red wine (, substitute with extra beef broth)
- 2 -3 cups (500ml-750ml) beef broth or water
- 1 tablespoon (17g) Worcestershire sauce
- 1-2 teaspoons (2g-4g) beef bouillon powder (optional)
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 30m
- Sodium
- 1154mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1266mg
- Calcium
- 79mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.