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Succulent Lamb Shanks

3 lb Lamb shanks, (3 to 4)
2 tb Aromatic seed mix (Sunset), see recipe
1 tb Fresh ginger root, minced
1 lg Chopped onion
3 c Chicken broth, regular strength , (approximate)
Cornstarch, mixed with water

Fit 3 or 4 lamb shanks (about 1 lb per shank) into a deep casserole and sprinkle with about 2 tablespoons aromatic seed mix.

Add ginger, 1/2 pound of chopped onion, and enough broth to create a 2-inch depth of liquid in the pan.

Seal casserole with a tight lid or foil. Bake shanks in a 400 degrees F oven until the meat pulls easily from the bone, at least 2 to 2-1/2 hours.

After the first hour, check the broth and add some. Sauce needs to reduce but maintain about 1/2 inch in the casserole. Check the broth level occasionally.

When done, transfer shanks to a shallow casserole and return to oven to brown (without liquid) while you make the sauce. Skim and discard fat from juices. Boil juices in a frving pan over high heat until reduced to about 1 cup. Thicken, if you like, with cornstarch diluted with a little water. Serve sauce over shanks, adding salt to taste.

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