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Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots Recipe

Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots Recipe

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Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots

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Ingredients

Count

Nutrition

506

Calories

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Ingredients:

Serving

topping
1/2 cup chopped fresh parsley
1 tbsp grated lemon peel
1 tbsp grated orange peel
1 tbsp minced garlic
1 tsp drained green peppercorns in brine, coarsely chopped
lamb
1 14 1/2- oz can low-salt chicken broth
1 14 1/2- oz can beef broth
1/2 cup plus 1/3 cup dry red wine
2/3 cup red currant jelly
2 tsp herbes de provence
2 tsp red wine vinegar
3 garlic cloves, minced
6 lamb shanks (each about 1 lb)
3 tbsp olive oil
1 lb plum tomatoes, each cut into 4 wedges, seeded
2 large turnips, peeled, cut into 3/4-inch-thick wedges
2 large fennel bulbs, each cut into 4 wedges
3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices
1 cup chopped leek (white and pale green parts only)
1/4 cup (1/2 stick) butter
1/3 cup all purpose flour
1 tbsp tomato paste

Directions:

For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.
Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.
Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.
Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	505.77 Kcal (2118 kJ)
Calories from fat	210.01 Kcal
		% Daily Value*
Total Fat	23.33g	36%
Cholesterol	68.45mg	23%
Sodium	418.14mg	17%
Potassium	1064.69mg	23%
Total Carbs	50g	17%
Sugars	23.72g	95%
Dietary Fiber	6.44g	26%
Protein	19.02g	38%
Vitamin C	48.2mg	80%
Vitamin A	0.4mg	14%
Iron	4mg	22%
Calcium	119.5mg	12%

Amount Per 100 g
Calories	88.38 Kcal (370 kJ)
Calories from fat	36.7 Kcal
		% Daily Value*
Total Fat	4.08g	36%
Cholesterol	11.96mg	23%
Sodium	73.07mg	17%
Potassium	186.05mg	23%
Total Carbs	8.74g	17%
Sugars	4.14g	95%
Dietary Fiber	1.13g	26%
Protein	3.32g	38%
Vitamin C	8.4mg	80%
Vitamin A	0.1mg	14%
Iron	0.7mg	22%
Calcium	20.9mg	12%

* 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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