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Nutrition Facts
Serving Size 650 g
(Approx. 6 Servings)
Amount Per Serving
Calories 790 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 205 mg 68%
Sodium 420 mg 18%
Total Carbohydrate 33 g 11%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 62 g
Vitamin A 110% Iron 45%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Braised Lamb Shanks With Root Vegetables

Prep Time
20 minutes
Cook Time
2 h 25 m
Total Time
2 h 45 m
6  People


Recipe makes 6 Servings

4 Lb lamb shanks, cracked
1 1/8 Tsp salt, divided
1 1/8 Tsp black pepper, divided
1/4 cup(s) flour
2 Tbsp 100% pure olive oil
1 white onion, coarsely chopped
3 medium carrots, diced
3 Tbsp rosemary, minced and divided
3 bay leaves
10 garlic, minced and divided
14 1/2 Oz reduced-sodium beef broth
1 1/2 cup(s) Cabernet Sauvignon
1 Lb parsnips, peeled and sliced thin
8 Oz mushrooms, sliced
2 Tsp large navel orange
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Heat oven to 350°F.
Season lamb shanks with teaspoon of salt and pepper.
Dredge lamb in flour to coat; shake off excess.
Heat oil in a 6-quart Dutch oven with a tight-fitting lid over medium heat.
Cook lamb in 2 batches, if necessary, about 10 minutes each or until well-browned on both sides. Remove lamb from pot.
Add onion, carrots, 2 tablespoons rosemary, bay leaves and 8 garlic cloves to the same cooking pot; cook about 5 minutes or until onions are tender.
Add beef broth, 1 cup wine and stir in remaining salt and pepper. Add lamb back to pot.
Cover tightly and braise in oven 1 1/2 hours.
Remove from oven; turn shanks over in cooking pot.
Stir in parsnips, mushrooms and remaining 1/2 cup of wine.
Return to oven and braise 30 more minutes.
Combine orange zest, tablespoon of rosemary and 2 tablespoons garlic for gremolata.
Serve lamb shanks, in shallow soup bowls, topped with vegetables and sprinkled with gremolata.



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