Chilly Winter's Eve Lamb Shank Supper
Recipe courtesy of the American Lamb Board.
4 American Lamb foreshanks
Salt and coarse ground black pepper to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
2 (12-ounce) bottles light to medium beer*
1 (15-ounce) can chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves
- Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes. Remove from pan and place in a 13x9x2-inch baking pan. Pour out liquid from pan.
- In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks.
- Braise in 375°F (190°C) oven for 2 1/2 hours Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.
Makes 4 servings.
*24 ounces of fat-free chicken broth may be substituted for beer.
Nutritional Information Per Serving (1/4 of recipe): Calories: 463; Total Fat: 19g; Cholesterol: 125mg; Total Carbs: 25g; Fiber: 6g; Protein: 37g; Sodium: 943mg.
Recipe and photograph courtesy of the American Lamb Board.