Ingredients

  • 6 lamb shanks (French-trimmed, fat trimmed)
  • 1/4 cup flour (seasoned with salt and pepper)
  • 2 tablespoons vegetable oil
  • 1 onion (chopped)
  • 1 tablespoon balsamic vinegar
  • 1 cup dry white wine
  • 14 ounces diced tomatoes
  • 4 anchovy fillets (finely chopped)
  • 2 medium carrots (peeled and quartered lengthwise)
  • 1 celery stalk (sliced)
  • 4 sprigs thyme
  • mashed potato (to serve)
  • grated lemon peel (to garnish)

Directions

  1. Preheat the oven to 350°F. Dust the lamb shanks with the seasoned flour, shaking off any excess.
  2. Heat the oil in a Dutch oven on high heat. Cook the lamb shanks in batches for 4 mins, turning, until browned. Remove from pan. Reduce the heat to medium. Add the onion and cook for 5 mins, stirring, until softened.
  3. Increase the heat to high. Add the balsamic vinegar and boil rapidly until reduced by half. Add the wine and bring to a boil. Stir in the tomato and anchovies.
  4. Return the lamb shanks to the pan with the carrot and celery and top with thyme. Cover tightly with the lid or foil.
  5. Bake for 1 1/2-2 hours, until the meat is falling off the bone. Uncover and cook for another 20 mins. Serve with mashed potato and lemon peel to garnish.
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NutritionView more

1410Calories
Sodium23%DV550mg
Fat131%DV85g
Protein229%DV117g
Carbs8%DV23g
Fiber16%DV4g

PER SERVING *

Calories1410Calories from Fat770
% DAILY VALUE*
Total Fat85g131%
Saturated Fat37g185%
Trans Fat0g
Cholesterol435mg145%
Sodium550mg23%
Potassium1810mg52%
Protein117g229%
Calories from Fat770
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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