Braised Lamb Shanks
Tender braised lamb shanks infused with garlic and savory gravy, perfect for hearty dinners. Complements comforting sides like raisin rice, ideal for family gatherings.
Ingredients
Instructions
- Cut a vertical slit 1 1/2 inches deep in each shank; insert a clove of garlic into each slit.
- Mix 2 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper; roll each shank in this mixture.
- Brown the shanks in fat; remove them from the pan.
- Add 1/4 cup flour to the fat remaining in the pan and blend well.
- Stir in butter and cook until the gravy thickens, stirring constantly.
- Season the gravy with salt, pepper, and Kitchen Bouquet.
- Return the shanks to the gravy and cover the pan.
- Bake in a moderate oven at 350°F for about 1 1/2 hours.
- Serve the braised lamb shanks with raisin rice.
Tips & Substitutions
For a richer flavor, consider using a mix of olive oil and butter for browning the shanks. If you don't have Kitchen Bouquet, a splash of Worcestershire sauce can add depth to the gravy. You can substitute lamb with beef shanks, but adjust cooking time as needed. For a thicker gravy, let it simmer longer before adding the shanks back.
Serving Suggestions
Serve the braised lamb shanks over a bed of fluffy raisin rice for a delightful contrast of flavors. Pair with steamed green beans or roasted vegetables for a well-rounded meal. A glass of red wine, such as a Cabernet Sauvignon, complements the dish beautifully, enhancing the rich flavors of the lamb.
Storage & Reheating
Leftover braised lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the shanks in a covered skillet over low heat, adding a splash of water or broth to keep them moist. Alternatively, use the microwave, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Lamb Shanks contains roughly 610 calories, with 12g protein, 62g carbohydrates, and 35g fat. It is an excellent source of iron (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 774mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless lamb instead of shanks?
Yes, you can use boneless lamb for this recipe. However, adjust the cooking time, as boneless cuts may require less time to become tender. Always check for doneness with a meat thermometer, aiming for an internal temperature of 145°F for lamb.
What can I use instead of flour for thickening the gravy?
If you're looking for a gluten-free option, cornstarch or arrowroot can be used as a thickener. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and then add it to the gravy. Remember to adjust the quantity to achieve your desired thickness.
How do I know when the lamb shanks are done cooking?
Lamb shanks are done when they are fork-tender and easily fall off the bone. A good indicator is to check the internal temperature, which should reach at least 145°F. The longer you cook them, the more tender they will become, so don't rush the process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).