Braised Lamb Shanks with Port Wine Sauce
Recipe courtesy of the American Lamb Board.
4 American Lamb shanks
4 cloves garlic - divided use
1 tablespoon lemon pepper - divided use
1 teaspoon salt
2 tablespoons olive oil
1 medium onion, sliced in rings
1 medium green peppers,thinly sliced
1 (28-ounce) can whole tomatoes and juice, broken up
1/2 cup dry red wine or chicken broth
1 tablespoon Worcestershire sauce
2 bay leaf
1 teaspoon granulated sugar
1 teaspoon dried leaf oregano, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon paprika
- In a 13x9x2-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 teaspoons lemon pepper and salt. Roast in 325°F (160°C) oven for 1 hour.
- In 2-quart saucepan with cover, heat oil. Sauté onion, bell pepper and 2 finely chopped garlic cloves for 3 to 4 minutes, stirring occasionally. Add tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar, oregano, 1 teaspoon lemon pepper, coriander, allspice and paprika. Cover and simmer for 10 minutes; set aside.
- 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 hours or until meat is tender. Remove bay leaves. Serve with rice or pasta, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 274; Total Fat: 9g; Cholesterol: 81mg; Total Carbs: 18g; Fiber: 4g; Protein: 27g; Sodium: 1332mg.
Recipe and photograph courtesy of the American Lamb Board.