We may earn money or products from the companies mentioned in this post. Merci!
Wine Braised Lamb Shanks – Make Sunday dinner as easy as can be with this recipe for lamb shanks braised in a savory sauce enhanced with a generous amount of Cabernet Sauvignon.
How easy? Prepare the recipe at your leisure on Saturday. It tastes even better the next day.
The slow cooking process tenderizes the meat to fall off the bone consistency. Add roasted or mashed potatoes and a huge salad. Voilà!
Sunday night dinner was a success. The lamb shanks were unusually large but I could easily have served one per person! Everyone was hungry.
Meditarranean flavors are predominant in this recipe. I always season lamb with Mediterranean herbs and spices even if the meat is roasted.
Along with lots of garlic, the sauce is flavored with bits of tomato and sautéed mushrooms. This makes a flavorful sauce to ladle over mashed potatoes but it’s also perfect for sopping up with a slice of crusty baguette.
Experiment with the layers of flavor. Omit the tomatoes. Don’t add mushrooms.
These ingredients are all family favorites. We also love roast lamb shanks surrounded by white beans.
The dry beans cook with the lamb in a broth flavored with garlic, rosemary
As the meat roasts, the pan drippings season the beans and cooks them to perfection. Might just be the next lamb recipe added to De’s Food Crafting.
For a twist on the standard green salad with vinaigrette, consider adding some paper thin slices of fresh fennel. This adds another layer of flavor to your salad. Works perfectly with lamb.
According to my Food Diary calculations, a serving (or 1/8th recipe) for the Wine Braised Lamb Shanks is equal to 802 calories. It does not match the calculations below.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
An increasing number of family members are on a diet of one kind or another. Some for health reasons, others, like me, just for weight loss. But…
A 16 oz. bag of baby carrots has 65 mg. of sodium.
Calculate the sodium content of any recipe because it adds up very quickly.
But carrots? I am not a sodium-restricted diet but do I have to also watch carrots?
Just out of curiosity, I now want to add up all the calories, fat, cholesterol, sodium, potassium, carbs and protein in a recipe. We’ll start with this one.
I’ve included the actual calorie count per serving in the recipe notes.
Everyone needs to watch their sodium levels but too much potassium also has nasty side effects.
Key recommendations for sodium and potassium in adults are:
“Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day.
Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.”
It’s easy to adapt this or any recipe to fit a particular diet.
Simply re-write the original recipe with omitting certain ingredients, using different ingredients such as low sodium broths or replacing ingredients altogether!
Print out a few simple recipe template pages to create a personal cookbook of Keto, Paleo or Whole30 recipes. You now have a
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!