Lamb shanks are ideal for long, slow cooking to make them melt-in-your-mouth delicious. Serve over mashed potatoes for the perfect comfort food meal.
Preparation time: 20 minutes
Cooking time: 27 minutes
Baking time: 2-1/2 hours
• 2 tbsp (25 mL) vegetable oil
• 6 lamb shanks (about 4 lb/2 kg)
• 6 cloves garlic
• 4 carrots, cut into 1/2-inch (1 cm) rounds
• 2 stalks celery, chopped
• 1 onion, coarsely chopped
• 1 package (227 g) white button mushrooms
• 1/4 cup (50 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 4 cups (1 L) sodium-reduced beef broth
• 4 sprigs fresh thyme
In large Dutch oven, heat oil over medium-high heat. Working in batches, add shanks to the Dutch oven and cook until brown on all sides, about eight minutes. Transfer to plate between batches.
Add garlic, carrots, celery, onion and mushrooms to Dutch oven and cook, stirring occasionally until softened, about five minutes. Stir in flour and salt; cook one minute. Add broth; cover and bring to boil.
Return shanks to Dutch oven; place thyme over the shanks. Cover and bake in 350°F (180°C) oven until lamb is very tender, about 2 to 2-1/2 hours, stirring occasionally. Transfer shanks to large platter and tent with foil. Place Dutch oven on stovetop and boil on high heat until thickened, 10 to 15 minutes. Spoon sauce over shanks.
Tip: Cool, cover and refrigerate lamb shanks up to two days ahead. Reheat in 350°F (180°C) oven for 30 to 40 minutes or until heated through.
Nutritional information (one serving):
Protein: 49 grams
Fat: 16 grams
Carbohydrate: 14 grams
Fibre: 2 grams
Sodium: 400 mg