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Braised Lamb Shanks with Caramelized Onions and Shallots Recipe

Braised Lamb Shanks with Caramelized Onions and Shallots Recipe

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Braised Lamb Shanks with Caramelized Onions and Shallots

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Ingredients

Count

Nutrition

838

Calories

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Ingredients:

Serving

4 tbsp olive oil
1 lb onions, sliced
5 large shallots, sliced (about 1 cup)
2 tbsp chopped fresh rosemary or 2 tsp dried
6 3/4- to 1-lb lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tbsp tomato paste
2 bay leaves
3 large russet potatoes (about 2 1/2 lb), peeled , cut into 2-inch pieces
3 rutabagas (about 1 3/4 lb), peeled, halved, thinly sliced
6 small parsnips (about 14 oz), peeled , cut into 1-inch pieces
3 tbsp olive oil

Directions:

For lamb shanks: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
For Mash: Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	837.65 Kcal (3507 kJ)
Calories from fat	250.58 Kcal
		% Daily Value*
Total Fat	27.84g	43%
Cholesterol	57.46mg	19%
Sodium	237.11mg	10%
Potassium	2609.75mg	56%
Total Carbs	105.13g	35%
Sugars	24.97g	100%
Dietary Fiber	15.64g	63%
Protein	27g	54%
Vitamin C	77.3mg	129%
Iron	6.8mg	38%
Calcium	219.3mg	22%

Amount Per 100 g
Calories	94.7 Kcal (396 kJ)
Calories from fat	28.33 Kcal
		% Daily Value*
Total Fat	3.15g	43%
Cholesterol	6.5mg	19%
Sodium	26.81mg	10%
Potassium	295.04mg	56%
Total Carbs	11.88g	35%
Sugars	2.82g	100%
Dietary Fiber	1.77g	63%
Protein	3.05g	54%
Vitamin C	8.7mg	129%
Iron	0.8mg	38%
Calcium	24.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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