Best Braised Lamb Shanks With Mint And Flageolets Recipes

BASIC BRAISED LAMB SHANKS

Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

BRAISED LAMB SHANKS WITH MINT AND FLAGEOLETS

Braised Lamb Shanks With Mint and Flageolets image

Provided by Moira Hodgson

Categories dinner, project, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 lamb shanks
4 cloves garlic, minced
2 tablespoons fresh rosemary
2 tablespoons fresh mint leaves
1 tablespoon fresh thyme leaves
4 tablespoons olive oil
Freshly ground pepper to taste
1 pound flageolets
4 cups water
Flour for dredging
1 large onion, sliced
1 tablespoon tomato paste
1/2 cup white-wine vinegar
1 cup dry white wine
2 cups chicken stock
Coarse salt to taste
Chopped fresh mint leaves to garnish

Steps:

Wipe the lamb shanks dry with paper towels. Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil. Season with pepper and marinate overnight. Rinse and pick over the flageolets. Soak overnight in water.
The next day, preheat the oven to 350 degrees. Heat the remaining olive oil. Dredge lamb shanks in flour and brown them on all sides.
Remove the lamb and add the onions with the garlic from the marinade. Cook for 10 minutes, or until the onions are soft. Add the tomato paste, vinegar, white wine and chicken stock. Bring to a boil and scrape up the cooking juices. Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender. A large cast-iron casserole is good for this.
Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water. Simmer for about an hour or until cooked. Season to taste with salt and pepper.
When the lamb shanks are cooked, remove them from the sauce. Reduce the sauce so that it is thick enough to coat the shanks without being too soupy. Put the beans on the outer edges of a serving dish and put the shanks in the middle. Top them with the sauce and sprinkle with the fresh mint leaves. Serve immediately.

Nutrition Facts : @context http, Calories 1190, UnsaturatedFat 40 grams, Carbohydrate 20 grams, Fat 76 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 31 grams, Sodium 2259 milligrams, Sugar 5 grams