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Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 1 teaspoon(s) salt

  3. 4 small (1 pound each) lamb shanks

  4. 2 medium onions , diced

  5. 1 large carrot , diced

  6. 2 clove(s)

  7. garlic , minced

  8. 1 can(s) (14 1/2-ounce)

  9. diced tomatoes

  10. 1 cup(s) chicken broth

  11. 4 medium (about 1 3/4 pounds)

  12. all-purpose potatoes , each cut into quarters

  13. 3/4 pound(s) green beans , cut into 2-inch pieces

  14. 2 medium lemons

  15. 2 tablespoon(s) chopped fresh dill

  16. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to bowl as they brown.

  2. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onions and carrot until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes.

  3. Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.

  4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.

  5. When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

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