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Heavenly lamb shanks recipe

Heavenly lamb shanks recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb shank

This is simply gorgeous because it's so comforting! Preparation is easy, too! The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.

1545 people made this

IngredientsServes: 4

  • 4-6 tablespoons olive oil
  • 1.6kg or 4 lamb shanks, trimmed
  • 5 tablespoons flour
  • 1 leek, halved and cut into 1/2" pieces
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 medium onions, chopped
  • 12 garlic cloves, unpeeled
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 tsp whole black peppercorns
  • 350ml (12 fl oz) red wine
  • 600ml (1 pint) chicken stock
  • Sea salt

MethodPrep:15min ›Cook:2hr30min ›Ready in:2hr45min

  1. Pre-heat oven to 150 degrees C (gas mark 2).
  2. Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
  4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
  5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  6. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

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Reviews & ratingsAverage global rating:(96)

Reviews in English (74)

This was a delicious dish. The lamb melted off the bone and the flavour was really nice. Next time I would crush the garlic to give it more flavour as leaving it unpeeled didnt get a lot of flavour out. Also, I would put big chunks of carrots in so it is more substantial. Apart from that, would definitely make again. Served it with mash.-16 Dec 2011

This is so similar to my own recipe it's spooky. Admittedly, the recipe almost writes itself, but still...A classic that only needs mustard mashed potatoes as an accompanyment.-17 Aug 2008

Loved it - had no carrots or garlic or fresh herbs so used parsnips, red peppers for colour and a dried greek herb mix containing most of the herbs needed parsley, mint etc.Served with sweet potato mash. As good as any gastro pub has served up. Needed the same amount of stock for just 2 shanks so beware if cooking 4. Roll on winter. Preparation time spot on. Can't go wrong. House smells divine.-03 Nov 2011


The Best Lamb Shank Recipe… Ever!

Fancy something tasty for the weekend? Then have a go cooking up some succulent and juicy lamb shanks.

Filled with garlic and rosemary butter and coated with seasoned flour, these lamb shanks are so tender, the meat literally falls of the bone.

Read on and get the recipe for the best lamb shanks you’ll EVER have!

It’s hard to believe that in a few short months, it will be the end of the year, already.

Seriously, where did the days go?

This year has been quite interesting so far, to say the least but quite frankly, my whole entire life can be described as interesting (and that’s putting it mildly).

So how has your year been thus far? Good or bad?

Either way, one thing I have noticed is that whilst going through life’s multitude of differing experiences, the whole purpose is to learn and grow from them, regardless of whether they have been pleasurable or painful.

I read an interesting fact a while back that the forty-year trip which Moses and the Israelites took from Egypt to get to the promised land was actually only supposed to take eleven days!

What was essentially an eleven day trip – just under a fortnight – ended up taking the Israelites forty years due to their stubbornness and inability to learn from the error of their ways.

By their own stubborn doings and through their own constant wrong choices, they literally ended up going round and round in circles… until they finally got it and as a result, reached their desired final destination.

This clearly suggests that we have to go round the mountain (or mountains) of life until we learn the necessary lessons vital for our growth, which will then enable us to move closer to our beautiful destiny (which I believe we are ALL promised).

Furthermore, the lessons gleaned along the way will undoubtably equip us with the wisdom to be able to appreciate all the good destined for us.

Good which would have otherwise been taken for granted – or not even acknowledged – had we not gone through the experiences where the lessons were ultimately learnt in the first place.

Some lessons are harder than others but ultimately, all of life’s experiences can be for our enlightenment.

I recently came across a brilliant post on Twitter that stated,

‘If you’re going through hell, keep going.’

Or you can choose to quit and just lie down. Right in the midst of hell…

You have to keep going.

Even if what was initially meant to be a simple trip turns into a tedious trek, full of mountains, terrains and valleys, just keep going.

Learn what needs to be learnt, ALLOW yourself to be strengthened and enlightened from the experience/s and keep going.

Life as a whole will get better.

All life wants is for your happiness… even more so than you realise.

However, to truly be happy, you cannot keep on making the same mistakes and expect a different outcome, hence why it is imperative that you learn from your mistakes in order to grow, move on and enjoy all the beauty waiting for you.

The only other alternative would be to remain stagnant and continue to receive the bad ultimately lying in wait for you…

Be humble, think big, be strong, live good, keep going and keep GROWING.

Just thought I’d put that out there for anyone who may be feeling a bit down and in need of some inspiration. ️

So, with that in mind, let’s get on with today’s recipe!

There’s no doubt that it can be quite hunger-inducing going through life to get to the wondrous destiny, so much so that only a hearty and meaty meal will do.

A meaty meal of succulent, melt-in-the-mouth lamb shanks!

I first made these a couple of months ago and was totally blown away with how delicious they were!

I managed to leave one out of the batch for the purposes of taking pictures for this specific post but felt that one plate of shanks and mash just wasn’t enough so really just had to go and buy another batch of lamb shanks in order to make the above full table layout… which admittedly I similarly devoured moments later!

I’ve had lamb shanks before (last time was in a pub on Whitehall some years ago) but none compare to these.

The red wine, rosemary, butter, seasonings and that home-made touch all combine to make these lamb shanks the best I’ve ever tasted.

Literally cooked in their own juices for several hours, what’s produced is mouth-watering lamb that falls of the gravy-filled bone, I’m telling you, everything about this meal is divine.

The gravy is so rich and sublime, one bite has you licking and smacking your lips with delight.

Perfect for a Sunday dinner, there’s no doubt that these lamb shanks will be a sure-fire winner!


Ingredients for slow cooked lamb shanks

  • Kosher Salt
  • Black Pepper
  • Dried Thyme
  • Lamb Shanks
  • Olive Oil
  • Carrots
  • Celery
  • Shallots
  • Mushrooms
  • Beef Broth (or Bouillon)
  • Red Wine
  • Tomato Paste
  • Garlic
  • Bay Leaves
  • Butter
  • Flour

Before we get too deep into this, I want you to know that making lamb shanks in the dutch oven is my preferred method. That doesn&rsquot mean you can&rsquot or shouldn&rsquot do it in the crock pot or Instant pot. You can, and I&rsquove provided instructions for all three methods. But hear me out&hellip


Recipe For Heavenly Lamb Shanks

1/2 cup olive oil
4 (1 pound) lamb shanks
2/3 cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 1/2 cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Preheat oven to 300 degrees F (150 degrees C).

Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.

Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.

Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.


Heavenly Lamb Stew

You're probably thinking, "What a combination of ingredients!" But when simmered together, they're simply heavenly!

What You'll Need

  • 2 tablespoons vegetable oil
  • 2 pounds boneless leg of lamb, cut into chunks
  • 1 1 / 2 teaspoons salt
  • 1 / 4 teaspoon black pepper
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 (17-ounce) can apricot halves in heavy syrup, juice reserved

What to Do

  1. In a soup pot over medium-high heat, heat oil add lamb, salt, and pepper. Cook 7 to 10 minutes, or until lamb is browned, stirring occasionally.
  2. Stir in remaining ingredients. Reduce heat to low, cover, and simmer 40 to 45 minutes, or until lamb is fork-tender.

Notes

  • Like most stews or saucy dishes, we like to serve this over hot cooked rice, noodles, or potatoes so none of the heavenly sauce gets lost!
  • Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!
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Spring Feast: How to Make Tender Braised Lamb Shanks

As a half-Jew, half-Protestant, I might claim to be uniquely qualified to offer a spring lamb recipe—after all, it's a significant meat for both Easter and Passover. But who am I kidding? I'm as secular as they come. Being a good cook will have to suffice as my authority here.

In deciding which cut of lamb to focus on, I thought about spring itself and what a transformative season it is, as the sun gives off a warmth it hasn't for months and the skeletal frames of trees flush with pink flowers and gray-green buds. It seemed like a similarly transformative cut was in order. Instead of popular lamb choices, like tender leg and chops, I settled on shanks. They start out tough as rubber, but, with the right approach, practically melt off the bone.

Shanks come from the lower portion of the lamb's legs and can be subdivided into two categories: foreshanks (from the front legs) and hind shanks (from the. wait for it. hind legs). Hind shanks tend to be meatier than foreshanks, but a single shank of either type is large enough to feed a person.

Those legs do a lot of work for the animal, which means that the shank meat is loaded with strong, collagen-rich connective tissue—a medium-rare lamb shank would be nearly impossible to chew. But with a long, slow braise, that collagen softens into unctuous, tender, lip-sticking gelatin. As in the stories of the Jews being freed from slavery in Egypt and Jesus transitioning from earthly to heavenly form, properly cooked lamb shanks undergo a divine metamorphosis.

The process for making them hews closely to the one we use for the tough cuts in other braises and stews.

I start by searing the shanks in oil until they're browned to develop and deepen their flavor. In this recipe, I rub them first with a spice mixture made from ground coriander, fennel, cumin, and smoked paprika, along with salt and pepper, of course those spices add layers of flavor and complexity to the braise. Bone-in shanks can be awkwardly long and large, so you'll likely need to brown them in batches.

Once they're browned, I transfer the shanks to a baking sheet, then add a classic mirepoix of diced carrot, onion, and celery, plus some garlic, to the pot and cook it all until it's starting to brown all over. Toward the end, I stir in some tomato paste and anchovy fillets for richness. You won't taste any of the fishiness of the anchovies in the final dish instead, you'll get a deeply savory flavor in each bite.

To stop the browning of the aromatics and scrape up all the dark bits that have formed on the bottom of the pot (called the fond in cooking-ese), I hit the pot with some dry white wine, then return the shanks to the pot along with some chicken stock. This is a braise, but I'm going for the lighter flavor of white wine and chicken stock so that the dish reflects the season better—deep, dark braises are on hold until next winter.

In a lot of our recipes on Serious Eats, we add unflavored gelatin to store-bought chicken stock as a way of introducing the gelatin that a good homemade stock always has. It helps improve a sauce's body and texture by increasing its viscosity. Here, I didn't need to bother, since the lamb shanks will contribute plenty of gelatin to the broth as they cook. If your stock is homemade and gelatin-rich (you'll know, because it'll gel when chilled), that's great, but if not, no need to worry.

At this point, the braise is ready to go into the oven. I take a similar approach to what we do for our beef stews, cooking it in a low oven set to 300°F. Higher heat will cook the meat and melt the collagen faster, but it'll also dry the muscle fibers out more. A gentler temperature delivers juicier meat.

I wanted some evaporation during the braise, so that the juices reduced and thickened, but I didn't want it to cook down too quickly. At the same time, I wanted the portion of the shanks above the liquid to brown and develop a deep, flavorful crust. The best way to get both is to partly cover the pot. You can do that by cracking the lid, but I'm also very partial to the parchment paper–lid technique. Simply cut a piece of parchment in a round just big enough to fit inside the pot, give it a center vent, and place it on top. It allows for just the right amount of evaporation and browning.

It's also important to turn the shanks once during the braise, so that the parts exposed to the hot oven air don't over-brown and dry out. Turning the meat also gives the submerged portions some time to peek out and develop their own share of good, browned flavor.

As soon as the lamb is tender, it's done. It's hard to be precise on time, since each cut and oven is different, but somewhere around three hours at this low temperature is about what it'll take.

To finish the dish, I pull the shanks from the braising liquid, then transfer the liquid and all the aromatics in the pot to a blender, blending it all into a smooth sauce—that vegetable fiber is an excellent thickener. If you have a high-powered blender, it'll do amazing work forming a smooth sauce all on its own. If you don't, you may want to pass the sauce through a fine-mesh strainer afterward to remove any grittier bits of fiber that are left behind.

Depending on how much liquid has evaporated during the braising, you may need to thin the sauce slightly with water or stock to adjust its consistency. Less likely, but also possible, is that it'll be too thin, in which case you'll have to reduce it in a saucepan.

I baste the shanks in the sauce, then serve them with a light, bright herb and endive salad, a promise of the sunny days ahead. (Although, perhaps better than the promise of springtime is the more immediate promise of all that marrow in those bones.)


Lamb Shanks

Heat the oil very hot in a large pot and quickly brown the shank(s). Reduce heat, cut the onion(s) into slices and cook with the meat until just done. Add the curry powder and salt and cook for a minute or so, stirring continuously. Cover with water and simmer gently until the meat is cooked. Lift the shank(s) out of the water and strip the meat off the bone(s). Add the vegetables to the pot and return the meat. Add more hot water if required to cover the vegetables. Increase heat and boil until the vegetables are done and the water/gravy has reduced to thicken slightly. Variations: Use red wine and thyme, added with the vegetables, instead of curry powder. Use a chilli mixture (say ancho or colorado with tomatoes and chipotles for a bit of bite) instead of curry powder.

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What is Harissa?

Harissa is one of my favorite global condiments. From North Africa, harissa is a blend of roasted peppers and spices in oil used as a topping or mixed into recipes to add richness and flavors.

Recipes for harissa vary in spiciness but it is meant to be a fiery condiment, and they often included a variety of hot peppers like serranos. Harissa also includes a variety of spices like cumin, garlic, caraway, and coriander. I have seen it sold in tubes but prefer it in jars where I can spoon out as much or little as needed.

When using Harissa for the first time, it’s a good idea to mix in a small amount and add in a bit at a time, to make sure you can handle the heat.


Moroccan Dinner: Moroccan Braised Lamb Shanks

Rich stews and braises are one of my favorite things about North African cuisine. I often call my Moroccan-ish stews tagines, because that’s what they are inspired by. But the word tagine technically refers to the dish in which the stew is cooked. The cone shaped pot allows slow cooking over a low fire without too much evaporation, so you can cook meat long and slow while a rich sauce forms around it. Since I don’t actually own a tagine, it’s a bit of a misnomer to call my recipe that. So I’ll be precise and call it Moroccan Braised Lamb Shanks, instead.

So what differentiates Moroccan-style braised lamb shanks from any other braised lamb dish? For me, it’s the spices and the dried fruit. Most tagines and Moroccan braises have at least one type of dried fruit, such as apricots or dates. They also use warming spices like cinnamon and ginger. For this recipe, I’ve also added pomegranate molasses, Pinot Noir, tomatoes, and broth to the braising liquid. After 2-3 hours in the oven, the shanks are meltingly tender and the sauce is thick and sweet. It’s absolutely delicious on its own or over couscous.

A word of caution: lamb shanks can be very fatty. Before you begin cooking them, cut off and discard as much of the opaque white fat as you can. I sometimes also loosen or remove the silverskin that surrounds the muscles, although removing too much of it will cause the shank to fall apart. After cooking, be sure to skim off as much of the liquid fat as you can before serving. A little fat is ok, but too much will ruin the mouthfeel of the dish, in my opinion.

Lamb is great with fruity, yet spicy red wines like Pinot Noir. Light reds suprisingly stand up fairly well to warmer spices, making La Crema’s Monterey Pinot Noir a good choice for enjoying with this dish.


Simmer the liquid for about 10 minutes to turn it into a glossy, thick gravy.

Or to cheat time, mix 2-3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved. Pour the slurry into the simmering sauce, stirring quickly until completely blended.

Let simmer for 4-5 minutes, or until thickened to desired consistency, and pour all over your lamb shanks to serve!

Love lamb? Try these recipes!

Greek Lamb Chops
Sundried Tomato and Garlic Roast Lamb
Lamb Ragu on Parpadelle

Tender, fall off the bone Lamb Shanks braised in a deliciously rich sauce is your new family dinner recipe! Includes 4 cooking methods: oven, stove, slow cooker or Instant pot. The meat just slides off the bone!

Ingredients

  • 2 tablespoons extra-virgin olive oil divided
  • 4 – 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti — optional. Substitute with extra stock).
  • 14 oz (400 g) passata (tomato puree or American tomato sauce)
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped (divided)
  • 2 bay leaves
  • Salt and pepper to season

Instructions

OVEN METHOD:

Preheat oven to 350°F (175°C).

Wash and pat dry lamb shanks with paper towel.

Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.

Return the shanks back into the pot season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.

Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

Gently transfer the shanks onto a plate tent to keep warm.

Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.

OPTIONAL: skim off any additional fat which rises to the surface.

You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.

*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)

Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice or pasta.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.

The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.

Notes

  1. Wash and pat dry lamb shanks with paper towel.
  2. Heat 1 tablespoon of oil in a heavy based pot.
  3. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  4. Transfer to a plate, tent with foil to keep warm, set aside.
  5. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  6. Return the shanks back into the pot season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.
  7. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  8. Add stock, wine, puree, tomato paste, bullion and herbs.
  9. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  10. Garnish with parsley and serve with mashed potatoes or rice.

INSTANT POT / PRESSURE COOKER:

  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish).
  2. Wash and pat dry lamb shanks with paper towel.
  3. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  4. Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
  5. Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
  6. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
  8. Garnish with parsley and serve with mashed potatoes, rice or noodles.
  1. Wash and pat dry lamb shanks with paper towel.
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.
  3. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  4. Transfer to 6 quart (litre) slow cooker bowl.
  5. Add in the onions, carrots and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  6. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion and herbs.
  7. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb is fall apart tender.
  8. Remove shanks, transfer sauce to a pot and let simmer for 15 minutes over medium heat to reduce to desired thickness.
  9. Garnish with fresh parley and serve with mashed potatoes or rice.

TO THICKEN SAUCE

For a quicker method to thicken the sauce once the shanks are cooked through and tender:

Mix 3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved.

Pour the mixture into the simmering sauce, stirring quickly until completely blended.

Let simmer for 4-5 minutes, or until thickened to desired consistency.

Nutrition

Calories: 254 kcal | Carbohydrates: 27 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 368 mg | Potassium: 817 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 5890 IU | Vitamin C: 20.1 mg | Calcium: 65 mg | Iron: 3.5 mg


Watch the video: Heavenly Lamb Shanks. Slow cook lamb shanks in oven ala thesszky