Rating: 4.8 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve these succulent braised lamb shanks dressed in a savory apple-shallot sauce for a special fall supper. The shank, a tougher cut of meat from the top of the leg, becomes fall-off-the-bone tender after simmering in hard cider. Don't skimp on the shallots: peeling 12 of them takes some time, but they are the base for the rich sauce. Serve over mashed rutabaga or potatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009

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Recipe Summary test

total:
2 hrs 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.

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  • Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.

  • Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider (it may splatter); bring to a boil. Add rosemary sprig.

  • Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.

  • Transfer the lamb to a serving platter and tent with foil to keep warm.

  • Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender (but not falling apart), 10 to 15 minutes more. Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.

Tips

Ingredient Note: Lamb shanks are a less common cut, but worth seeking out. If they aren't carried at your supermarket, ask your butcher to order them for you. Some cooks recommend removing the thin white membrane (the “silver skin”) before cooking, but we liked the results of either trimmed or untrimmed membranes.

Shopping tip: Hard cider is usually available in 6-packs where beer and wine are sold.

Nutrition Facts

494 calories; protein 31.5g; carbohydrates 44.4g; dietary fiber 2.5g; sugars 19.1g; fat 12.9g; saturated fat 3g; cholesterol 94.3mg; vitamin a iu 645.6IU; vitamin c 9.8mg; folate 79.9mcg; calcium 52mg; iron 3.5mg; magnesium 41mg; potassium 551mg; sodium 284mg; thiamin 0.2mg.
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