Chilly Winter’s Eve Lamb Shank Supper

Winter seems the perfect season for comfort food, like stews and soups. And what better way to enjoy warm things up than this recipe for a Lamb Shank Supper. Made with American Lamb foreshanks, fresh garlic, veggies, fennel and light beer. It's so delicious and filling.

Chilly Winter’s Eve Lamb Shank Supper

Prep Time

45 minutes

Cook Time

2 hours

Serves

4 people

Winter seems the perfect season for comfort food, like stews and soups. And what better way to warm things up than this recipe for a Lamb Shank Supper.

Made with American Lamb foreshanks, fresh garlic, veggies, fennel and light beer. It’s so delicious and filling.

Recipe and image courtesy of American Lamb Board.

Ingredients

  • 4 American Lamb foreshanks
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely chopped
  • 3 carrots, peeled and sliced on the diagonal 1/4-inch thick
  • 2 bottles (12-ounces each) light to medium beer*
  • 1 can (15-ounces) chopped petite tomatoes and juice
  • 1 cup fat-free chicken broth
  • 10 sprigs fresh thyme
  • 3 bay leaves

Preparation

  • 1 Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes.
  • 2 Remove from pan and place in a 13 x 9-inch baking pan. Pour out the liquid from pan.
  • 3 In the same skillet, combine garlic, carrots, onion, and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally.
  • 4 Mix in beer or broth, tomatoes, and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks.
  • 5 Braise in 375°F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.
  • 6 *24 ounces of fat-free chicken broth may be substituted.

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