Braised American Lamb Shank Recipe

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Recipe for Braised American Lamb Shank  

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Try this Braised American Lamb Shank Recipe

Prep Time: 1 hour 0 Minutes
Total Time: 3 hours 0 Minutes
Makes: 6 Servings

Recipe Ingredients:

  • 1 cup all-purpose flour
  • 1-1/2 tablespoons Guajillo chile powder
  • 1-1/2 tablespoons Kosher salt
  • 1-1/2 tablespoons freshly cracked pepper
  • 6 American Lamb foreshanks
  • 6 tablespoons olive oil, divided
  • 1-1/2 cups chopped onions
  • 1-1/2 cups chopped carrots
  • 1-1/2 cups chopped celery
  • 7 garlic cloves
  • 1-1/2 cups white wine
  • 1-1/2 quarts veal or chicken stock
  • 3 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 3 bay leaves
  • 3 tablespoons unsalted butter
  • Three Bean Ragout (click for recipe)
  • Ricotta Cheese (click for recipe)

Recipe Instructions:

Mix flour, chile powder, salt and pepper together. Roll the shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed.

Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil.

Arrange shanks in two 13 x 9 x 2-inch baking pans, placing 3 shanks in each pan. Divide vegetable mixture between the 2 baking pans, pouring over the shanks. Cover with foil and bake at 325ºF for 2-1/2 hours, turning the shanks halfway through. The meat should be very tender but still on the bone. Remove shanks and keep warm.

Strain sauce and reduce by half. Add butter; stir until melted.

Serve shanks with Three-Bean Ragout, Fresh Ricotta and a little pan sauce.

Recipe provided by the American Lamb Board