Braised Lamb Shanks

Recipesfull introduces to you: Easter Recipes. (Braised Lamb Shanks). Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Brief

Prep 20 mins

Cook: 3hrs

Total: 3hrs20 mins

Servings: 4

Yield: 4 servings

Braised Lamb Shanks

Ingredients

2 large white onions

chopped

4 lamb shanks

2 cups dry red wine

1 cup balsamic vinegar

⅓ cup olive oil

4 cloves garlic

pressed

2 lemons

quartered

2 (14.5 ounce) cans diced tomatoes

1 bunch fresh basil

chopped

1 tablespoon kosher salt

1 tablespoon cracked black pepper

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Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank and a quarter of a lemon on each side. Pour the tomatoes over everything then season with salt pepper and basil.

Step 3

Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutritional Information

Braised Lamb Shanks

Servings Per Recipe:4

Calories: 572.4

% Daily Value *

Protein: 32.5g 65%

Carbohydrates: 34.4g 11%

Dietary Fiber: 6.3g 25%

Sugars: 17.9g

Fat: 25.2g 39%

Saturated Fat: 4.9g 25%

Cholesterol: 86.3mg 29%

Vitamin A Iu: 2810.5IU 56%

Niacin Equivalents: 12.8mg 99%

Vitamin B6: 0.5mg 29%

Vitamin C: 67.6mg 113%

Folate: 57.6mcg 14%

Calcium: 202.7mg 20%

Iron: 9.4mg 52%

Magnesium: 71.1mg 25%

Potassium: 1069.8mg 30%

Sodium: 1851.3mg 74%

Thiamin: 0.2mg 16%

Calories From Fat: 226.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.