Braised And Grilled Lamb Shanks
Published September 8, 1998
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 lamb shanks, each about 1 pound
1 cup Port or red wine
8 cloves garlic (don't bother to peel them)
Salt and freshly ground black pepper to taste
1 teaspoon red wine vinegar or lemon juice, or to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 299 milligrams cholesterol; 975 calories; 25 grams monosaturated fat; 3 grams polyunsaturated fat; 29 grams saturated fat; 61 grams fat; 1 gram fiber; 1270 milligrams sodium; 85 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
- Step 2
Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
- Step 3
Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.
Private Notes
Comments
Love this recipe. We have made it several times and it always is a treat. I jazz it up with by tying a bundle of rosemary, thyme and parsley and adding it to the braising liquid along with a couple bay leaves. If you want to be decadent, add a tablespoon of butter when you reheat the sauce at the end.
This was wonderful. For the two of us I braised two relatively small lamb shanks (local--New Jersey) in a decent red wine to which I added mixed fresh herbs on the stove (I imagine I could have done it in the oven too). I trimmed as much fat off as I could prior to cooking. Cooled, strained the liquid, and put it all in the refrigerator to cool overnight. Grilled the shanks the red-wine sauce. Delicious. Lamb was so tender and tasty.
This recipe is so so easy and delicious...
I followed the recipe exactly and I wasn’t impressed with the flavor. The meat came out nice and tender, but the flavor didn’t have the richness I was hoping for.
We prepared ours per the recipe (including refridgeration) with one addition: we added a little beurre manie at the end to thicken the sauce. Each shank also received two cloves of garlic, still intact. Excellent.