Braised Lamb Shanks

SUBMITTED BY: Mrs Savage PHOTO BY: Matt

"Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce. serve with mushroom risotto and grilled zucchini."

PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 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

READ REVIEWS (18)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
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.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Wine Tip

Try with a California red wine like Cabernet Sauvignon, Syrah or Zinfandel.

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REVIEWS

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Reviewed on Jan. 22, 2006 by LISSIEBROOKS

This is so fantastic!! I loved not having to brown the shanks. I used about half the balsamic vinegar but would not change a thing otherwise!

13 users found this review helpful

Reviewed on Apr. 25, 2006 by mel

This is a great recipe! A little brown sugar will also cut down the sourness. I found that this worked really well in a crock pot as well as the oven. I've also used diced leeks and zucchini on the bottom layer.

9 users found this review helpful

Reviewed on Feb. 15, 2006 by Henrygirls

Made a wonderful valentines dinner! Based on other reviews I cut back on the balsamic vinegar. Served it with soft polenta - perfect match! I have set this recipe aside to use with company.

5 users found this review helpful

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