Lamb Shank Recipes

by Recipes.Prevention.com, Healthykids.nsw.gov.au

A god lamb shank is simply the easiest and the most flavorful way to enjoy lamb. Cooked until very tender, moist, fragrant and falling off the bone, these lamb shank recipes make a great dinner in autumn and winter.


Lamb Shank Recipes #1

Lamb Shanks with Olives

Ingredients:

• 4 tablespoon(s) flour

• 4 lamb shanks

• 2 tablespoon(s) olive oil

• 1 onion, cut in half and sliced

• 4 garlic cloves, finely chopped

• 2 teaspoon(s) paprika

• 1 can/jar(s) 21 oz chopped tomatoes

• 2 tablespoon(s) tomato paste

• 4 carrots, sliced

• 2 teaspoon(s) sugar

• 1 cup(s) red wine

• 1 cinnamon stick

• 2 fresh rosemary sprigs

• 1 cup(s) kalamata olives, pitted

• 2 tablespoon(s) lemon juice

• 2 tablespoon(s) fresh mint, chopped

• Salt and pepper


Directions:

• Spread the flour out on a plate. Season the lamb shanks with salt and pepper and cover with the flour and shake off the excess. Heat olive oil in a large pan and brown the lamb shanks on all sides. Transfer to a plate and set aside.

• Add the onions and garlic to the pan over medium heat and cook until soft, about 5 minutes. Stir in the paprika, tomatoes, tomato paste, carrots, sugar, wine, cinnamon stick and rosemary and bring to a boil.

• Transfer the vegetable mixture to a slow cooker and add the lamb shanks. Cover and cook on low for 8 hours.

• Add the olives, lemon juice and mint to the slow cooker. Re-cover and cook on high for 30 minutes. Remove and discard the rosemary and cinnamon sticks.


Nutritional Values Per Serving:

Calories 483.9 cal

Fat 23.9 g
Saturated fat 7.1 g

Protein 25.6 g

Carbohydrates 32.7 g
Total Sugars 13.5 g

Dietaray Fiber 7.5 g

Sodium 667.1 mg

Original Lamb Shank Recipes #1



Lamb Shank Recipes #2

Slow Simmered Lamb Shanks with Couscous

Ingredients:

• 4 Frenched lamb shanks

• 250g pumpkin, cut into large pieces

• 400g can chopped tomatoes


• 250ml red wine

• 1 bay leaf

• 6 sprigs fresh thyme

• 1 cinnamon stick

• 2 zucchini, cut into large pieces

• 8 dried apricots

• 8 dried prunes

• 1 cup couscous

• 2 tablespoons flaked almonds, toasted


Preparation:

• Preheat the oven to 160°C. Heat a large fry pan over a high heat and sear the lamb shanks in batches until browned all over. Transfer to an ovenproof casserole dish.

• Add the tomatoes, red wine, bay leaf, thyme and cinnamon stick. Cover and bake for 1 hour. Add the pumpkin, zucchini, apricots and prunes, uncover and cook for 30 minutes longer or until the vegetables are soft and the lamb begins to come away from the bone.

• Put the couscous in a large bowl, pour over 500ml boiling water and allow to stand for 10 minutes or until all the liquid is absorbed.

• Serve the lambs shanks in deep bowls on top of the couscous and garnished with flaked almonds.


Nutritional Values Per Serving:

Energy 1794kJ (430cal)

Total Fat 5.3g
Saturated Fat 2.3g
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.5g
Cholesterol 95mg

Protein 37.0g

Carbohydrate 47.0g

Fibre 6.4g

Sodium 165mg

Original Lamb Shank Recipes #2


*If you enjoyed these lamb shank recipes, I will recommend a cookbook that has inspired me: Ron Douglas' America's Secret Recipes.. and I am normally a tough customer that is pretty hard to please and generally not a huge fan of cookbooks.

What sets this apart is that the recipes on this website have been perfected by almost 50 000 chefs. It is after a certain recipe receives the approval of those users, it makes its way into the books.

It is like an online testing lab with very honest researchers. Add a bit more salt, less sugar, cook this at a higher temperature and other modifications have perfected these recipes. Give America's Secret Restaurant Recipes a try, I have a feeling you’ll be happy you did!