TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Braised Lamb Shanks with Orzo and Vegetables

Roasted Whole Leg of Lamb

Oven-Braised Beef Brisket with Root Vegetable

Oven-Braised Beef Short Ribs

Braised Turkey Legs with Tomatoes

Lamb and Veal Recipes

Braised Lamb Shanks with Potatoes, Onions and Peppers

Serves 4

Like all of my recipes for lamb shanks, one of which is in the similar and related recipes, this is a delicious one pot meal, requiring nothing more than a light green salad on the side or maybe some crusty bread to sop up the sauce. It takes some time to cook, but preparation is minimal and easy.

Ingredients

  • 3 tablespoons olive oil
  • 4 lamb shanks
  • Salt and pepper to taste
  • 3 medium carrots, cut into 1/2-inch slices
  • 1 medium celery rib, cut into 1/2-inch slices
  • 1 large onion, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • 6 large garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1-1/2 cups dry red wine
  • 1/2 cup water
  • 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
  • 1 bay leaf
  • 2 teaspoons dried thyme leaves
  • 1 tablespoon dried marjoram leaves
  • 1 tablespoon dried rosemary leaves
  • 1 tablespoon dried parsley leaves
  • 4 medium potatoes, quartered
  • 1/4 cup chopped fresh parsley (optional)

Preheat the oven to 325° F. Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about three minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and water. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, dried parsley, additional salt and pepper. Stir well.

Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise for 1 hour. At this point, turn the shanks over and add the potatoes, stirring to coat with the sauce. Cover and continue to braise until the meat is very tender, about 2 more hours, giving it another stir about halfway through. Add the fresh parsley just before serving.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.