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Tomato-Braised Lamb Shanks

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  • 6 lamb shanks
  • 2 onions, finely chopped
  • 4 carrots, finely chopped
  • 4 garlic cloves, finely sliced
  • 2 tins, chopped tomatoes
  • 1 tin tomato puree
  • 750dl/3 cups lamb stock
  • 3tsp sugar
  • ½ tsp dried mint
  • 1tsp dried parsley
  • Salt & pepper to taste
  • 500g/3-4 cups polenta, cooked according to package instructions
  • 2tbsn butter/margarine
  • Handful of parmesan/pecorino
Servings: 6

  1. preheat the oven to 200°c.
  2. In a large casserole pot/ dutch oven, brown the shanks in a bit of oil. Remove from pot and set aside.
  3. In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.
  4. Add the chopped tomatoes, tomato puree and lamb shanks back into the pot.
  5. Combine the lamb stock with the sugar and herbs and pour into the pot.
  6. Cover and place into a pre-heated oven.
  7. Allow the lamb shanks to braise for an hour at 200°c then turn the oven down to 160°c and allow to braise for another hour or two until the meat comes off the bone easily.
  8. Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.

Estimated Nutrient Breakdown:

Calories: 8,146.25
Weight: 5,353.72g
Total Fat: 405.99g
Saturated Fat: 182.61g
Trans-Fat: 4.17g
Monounsaturated Fat: 165.68g
Polyunsaturated Fat: 27.85g
Protein: 576.71g

Cholesterol: 1,811.04g
Sodium: 12,407.83g
Calcium: 946.93g
Magnesium: 950.76g
Potassium: 13,511.54g
Iron: 57.75g
Zink: 117.67g
Phosphorus: 6,017.61

Vit A: 2,235.96
Vit B1: 7.63
Vit B2: 9.59
Vit B3: 159.91
Vit B6: 13.19
Vit B12: 74.93
Vit D: 0.08
Vit E: 0.08
Vit K1: 96.22


Caution: Soy,Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My unbelievable grandma says this recipe is helpful!

Author: Honest Cooking
Tags: Wild Food Box

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