Braised Lamb Shank with Vegetables Recipe

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Most Helpful Positive Review

Dec 10, 2003

1st i'm a guy with limited cooking experience. I was tasked to make dinner for 8. This recipe saved the day. It was idiot proof and tasty. Everyone loved it but couldn't believe I made it. The meat was dripping off the bone. I Highly recommend this one. graham, Vancouver.BC

—GEES

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Most Helpful Critical Review

Sep 07, 2003

Lamb is my favorite meat, however this was very bland. I will better use my lamb next time...

—JERRIP

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8 Ratings

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Jul 07, 2005

It must be personal preference because I didn't even get as far as to serve this. I followed the recipe exactly but it looked unappetizing (there was a thick white scum on the top of the broth, plus the lamb looked fatty and grey), and I disliked the smell too. Then I added some fresh thyme and rosemary, and I still didn't much like the taste. I'm going to keep the lamb broth (I spooned the ickiness off), and freeze it for something else. I hate giving bad reviews, but this really didn't work for us. So sorry.... But glad others enjoyed it!

—Caroline C

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Mar 08, 2004

This is something very much like what I've had, can be a bit like scotch broth if omit some of the ingredients around too. This is simply easy and tasty, though I do saute the onions first; do add lots of freshly ground black/other pepper whilst cooking - adds body, thus it won't be bland. Love it just this way (with the black pepper) with bread to soak it the gravy, or one can alway play around with such a good base recipe like this to suit personal preferences.

—Sereneblue

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Aug 16, 2004

added rosemary pepper and salt, and this dish was superb!...

—HELSYD

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Apr 26, 2011

Sauce didn't thicken but have no choice at this point. Next time it will be the Heavenly Lamb Shanks.

—ISUGARBEAR

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Oct 09, 2011

Pretty good as written. The second time I used one can (14.5 oz) beef broth plus additional water and a beef bouillon packet to cover and added a few splashes of red wine vinegar. I also substituted smaller lean shoulder chops for the shanks. I know, it looks like a totally different meal but this is how I build off the good ideas I find here and make them to my own taste.

—JVN

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Nutrition

Calories
695 kcal
35%

Carbohydrates
39.3 g
13%

Cholesterol
196 mg
65%

Fat
33.5 g
52%

Fiber
6.4 g
26%

Protein
57.8 g
116%

Sodium
216 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Braised Lamb Shank with Vegetables

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 695
Calories from Fat: 302

% Daily Value *
Total Fat 33.5g 52 %
Saturated Fat 13.9g 70 %
Cholesterol 196mg 65 %
Sodium 216mg 9 %
Potassium 1529mg 43 %
Total Carbohydrates 39.3g 13 %
Dietary Fiber 6.4g 26 %
Protein 57.8g 116 %
Sugars 11.5g
Vitamin A 473 %
Vitamin C 52 %
Calcium 10 %
Iron 56 %
** Thiamin 32 %
Niacin 205 %
Vitamin B6 54 %
Magnesium 35 %
Folate 53 %

* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.