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Recipe Friday: Chilly Winter’s Eve Lamb Shank Supper

Have you had enough of Thanksgiving leftovers yet? Now's your chance to celebrate another festival holiday, "Shaksgiving!"  No knife needed for this fall-off-the-bone recipe from the American Lamb Board.

Chilly Winter’s Eve Lamb Shank Supper

Yield: 4


4 ea. American Lamb foreshanks
Salt and coarse pepper to taste
1 T olive oil
4 cloves garlic, finely chopped
3 ea. carrots, peeled and sliced on the diagonal 1/4-inch thick
1 ea. large onion, chopped
1 ea. fennel, quartered lengthwise and sliced ¼-inch thick (do not use solid center)
2 ea. bottles (12 oz. each) light to medium beer*
1 ea. can (15 oz.) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves


  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.  Remove from pan and place in a 13 x 9-inch baking pan.  Pour out liquid from pan.

  2. In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally.  Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves.  Bring to a boil.  Pour over shanks.  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.

*24 ounces of fat-free chicken broth may be substituted.



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