Orange Braised Lamb Shanks

Lamb shanks slow-cooked in a citrus-infused sauce with white wine, vegetables, and aromatic herbs until tender and falling off the bone.

Lamb Main Course High Protein Citrus Slow-Cooked

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

12.1g

per serving

48.2 g total

Fat

28.2g

per serving

112.8 g total

Protein

55.1g

per serving

220.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

sieved roasted tomatoes or concentrated purée

Fruits

piece

Orange

juice and finely grated zest

piece

Lemon

juice and finely grated zest

Liquids

375

White Wine

half a bottle

250

Lamb Stock

or water

Meat

piece

Lamb Shank

NutsSeeds

bunch

Thyme

fresh sprigs

piece

Bay Leaf

clove

Garlic

finely chopped

count

Salt

to taste

count

Black Pepper

freshly ground, to taste

bunch

Parsley

chopped for garnish

OilsFats

Olive Oil

Vegetables

piece

Carrot

diced finely

piece

Onion

finely diced

stick

Celery

finely diced

Method

Serve lamb garnished with sauce, parsley, and reserved zest.

Add herbs, garlic, tomato, wine, stock, and most of the citrus zest and juice to the dish.

Bring the liquid to a boil then lower to a gentle simmer.

Brown the lamb shanks in a separate pan with oil while seasoning with salt and pepper.

Transfer the lamb to the casserole dish, cover, and bake until tender.

Remove lamb from the dish and skim excess fat from the sauce.

Sweat the diced vegetables in olive oil in a casserole dish until tender.

Preheat the oven to 150°C.

Reduce the sauce by boiling if necessary and stir in the reserved citrus juice.