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Braised Lamb Shanks with Port Wine Sauce
Courtesy of American Lamb Board
Serve With:
Servings: 4
Rice or pasta. Prep Time: 20 Min. Cook Time: 2 1/2 Hr. What you need:
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+ 4 American Lamb shanks
+ 4 cloves garlic, divided + 1 Tbsp. lemon pepper, divided + 1 tsp. salt + 2 Tbsp. olive oil + 1 medium onion, sliced in rings + 1 medium green peppers,thinly sliced + 28 oz. can whole tomatoes and juice, broken up + 1/2 c. dry red wine or chicken broth + 1 Tbsp. Worcestershire sauce + 2 bay leaf + 1 tsp. sugar + 1 tsp. dried leaf oregano, crushed + 1/2 tsp. ground coriander + 1/2 tsp. ground allspice + 1/2 tsp. paprika What to do:
1. In 13 x 9-inch baking dish with meat rack, arrange shanks. Make slits in shank meat. Thinly slice 2 garlic cloves and insert into slits. Season all sides of shanks with 2 tsp. lemon pepper and salt. Roast in 325ºF oven for 1 hr.
2. In 2-quart saucepan with cover, heat oil. Sauté onion, bell pepper and 2 finely chopped garlic cloves for 3 to 4 min., stirring occasionally. Add tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar, oregano, 1 tsp. lemon pepper, coriander, allspice and paprika. Cover and simmer for 10 min.; set aside. 3. Remove cooked lamb shanks and rack from pan. Wipe out pan and return shanks to pan. Pour on sauce, cover and cook 1-1/2 to 2 additional hrs. or until meat is tender. Remove bay leaves. Serve with rice or pasta. * Nutritional information does not include suggested side dishes * Recipe provided by the American Lamb Board Nutritional information:
Calories: 274; Total Fat: 9g; Cholesterol: 81mg; Total Carbs: 18g; Fiber: 4g; Protein: 27g; Sodium: 1332mg;
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