Turkish · Dinner
Baked Lamb Shanks with Vegetables (Low-Chol)
Bone-in lamb shank braised and finished in the oven with tomato, carrot, onion and celery until the meat pulls from the bone. The braising liquid reduces into a thick vegetable sauce, seasoned with cumin, paprika and bay, served over the shank with roasted vegetables alongside.
$8
20 minsPrep
130 minsCook
150 minsTotal
MediumLevel
Nutrition per serving
471Calories
41.8gProtein
25.4gFat
16.5gCarbs
7.1gSugar
3.8gFiber
809mgSodium
66mgChol
9.3gSat Fat
1034mgPotassium
84mgCalcium
4.7mgIron
2.7mcgVitamin B12
12mgVitamin C
low-cholesterol
protein-rich
low-carb
low-chol
Instructions
1
Prep
Pat the lamb shank dry, season with salt and pepper, and let rest at room temperature for 10 minutes while preheating the oven to 325°F.
2
Sear
Heat the olive oil in an oven-safe pot over medium-high heat and sear the shank on all sides for 6 minutes until deeply browned.
3
Braise
Sauté onion, carrot, celery and garlic for 5 minutes until softened, then deglaze with beef stock and stir in tomatoes, tomato paste, cumin, paprika and bay leaf. Nestle shank into liquid, cover, and braise in the oven at 325°F for 2 hours until the meat pulls easily from the bone.
4
Reduce
Uncover and return to the oven at 375°F for 15 minutes until the sauce thickens and coats a spoon.
5
Plate
Remove from heat and rest for 10 minutes, then transfer the shank to a plate, spoon vegetables and sauce around it, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 bone-in shank lamb shank
- 1 cup240ml canned tomatoes
- 2/3 cup160ml beef stock, low-sodium
- 11 onion
- 11 carrot
- 11 celery stalk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley for finishing
