Braised Lamb Shanks

Braised Lamb Shanks

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    lamb shanks

  • 1

    Tbsp. Bertolli® Classico™ Olive Oil

  • 2

    medium red onions, thinly sliced

  • 1

    Tbsp. finely chopped fresh ginger

  • 4

    cloves garlic, sliced

  • ½

    tsp. crushed red pepper flakes

  • 2

    tsp. paprika

  • 1

    jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with

  • Cabernet Sauvignon Sauce

  • 2

    lbs. sweet potatoes, peeled and cut into 2-inch-thick slices

  • 2

    Tbsp. lemon juice

  • 1

    Tbsp. honey

  • 1

    cinnamon stick

  • 1

    Tbsp. soy sauce

Directions

Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside. Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lighty golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour. Season lamb, if desired, with salt and pepper. Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.


Nutrition

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