Lamb Shanks With Prunes Recipe

Recipe By Slurrp

This hearty and flavorful dish features tender lamb shanks slow-cooked with prunes and aromatic spices. The lamb shanks are seared to develop a rich crust, then braised in a flavorful broth until they are fall-off-the-bone tender. The prunes add a touch of sweetness and complement the savory flavors of the lamb. Serve this dish with mashed potatoes or couscous for a satisfying and comforting meal.

4.7
20 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Lamb Shanks With Prunes
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ingredients serve

Ingredients for Lamb Shanks With Prunes Recipe

  • 1 Lamb Shanks
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 1/4 teaspoon Paprika
  • 125 milliliter Beef Or Vegetable Broth
  • 62.50 milliliter Red Wine
  • 50 gram Pitted Prunes

Directions: Lamb Shanks With Prunes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 160��C.
  • STEP 2.Season the lamb shanks with salt and pepper.
  • STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
  • STEP 4.Sear the lamb shanks on all sides until browned.
  • STEP 5.Remove the lamb shanks from the pot and set aside.
  • STEP 6.In the same pot, add onions, carrots, celery, garlic, and spices. Cook until the vegetables are softened.
  • STEP 7.Add the lamb shanks back to the pot and pour in the broth and red wine.
  • STEP 8.Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
  • STEP 9.Braise the lamb shanks in the oven for 2-3 hours, or until the meat is tender and falling off the bone.
  • STEP 10.Add the prunes to the pot and cook for an additional 15 minutes.
  • STEP 11.Remove the pot from the oven and let it rest for a few minutes before serving.
  • STEP 12.Serve the lamb shanks with the braising liquid and vegetables.

Cooking Tips

  • For extra flavor, marinate the lamb shanks with the spices overnight.
  • If you don't have an oven-safe pot, you can transfer the mixture to a baking dish before placing it in the oven.
  • Skim off any excess fat from the braising liquid before serving.

Storage and Serving

  • Store the leftover lamb shanks in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lamb shanks in a covered pot on the stovetop over low heat.
  • Serve the lamb shanks with mashed potatoes, couscous, or crusty bread to soak up the flavorful braising liquid.
Nutrition
value
309
calories per serving
21 g Fat3 g Protein26 g Carbs9 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    3g
  • Carbs
    26g
  • Fiber
    9g

MacroNutrients

  • Carbs
    26g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    3mg
  • Vitamin A
    2634mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    65mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp