Lamb: Lamb Casseroles: Italian-Style Lamb Shanks

Tender lamb shanks in red wine with onion, garlic and tomatoes.

Author: CalorieKing
Date: July 12, 2011

Suggestions: Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.

Serves: 4 person(s)
Yield: 4 x lamb shanks

Preparation Time: 20 mins
Cooking Time: 2 hrs 10 mins


    4 lamb shanks, trimmed (10 oz each)
    8 baby pickling onions, skins removed
    8 cloves garlic, peeled
    1 (1 oz) packet French onion soup mix
    1 cup red wine
    1 cup water
    1 tsp dried thyme
    2 Tbsp tomato paste, no added salt
    1 tsp reduced-sodium beef stock powder
    1 tsp garlic stock powder
    1 (14 oz) can tomatoes in juice, no added salt, chopped
    1 roasted red bell pepper, skinned and cut into quarters
    1 roasted yellow bell pepper, skinned and cut into quarters
    1 Tbsp cornstarch
    2 Tbsp extra water


    Preheat oven to 325°F.

    Place lamb shanks, onions and garlic cloves in a large casserole dish.

    Combine the soup mix, wine, water, thyme, tomato paste, beef stock powder, and garlic stock powder in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in preheated oven for 1-1/2 hours, stirring once after about 1 hour.

    Add the bell peppers; cover and cook for a further 30 minutes.

    Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.

    Return to the oven for a further 5 to 10 minutes or until the sauce has thickened.


    Serve with couscous or mashed potatoes.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:443 cals
Kilojoules:1,851 kJ
Fat:9.5 g
Carbohydrates:23.8 g
Protein:46.6 g
Cholesterol:136.0 mg
Sodium:669 mg
Saturated Fat:4.3 g
Fiber:3.3 g
Calcium:73.0 mg
Total Sugars:6.5 g

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