Braised lamb shanks Recipes with Onions, Red wine

Braised Lamb Shanks With Barley

This is a recipe of my mother, Mary Marble Wettergreen, which she often prepared in the oven. But I have found that lamb shanks are ideally suited to...

red wine, onions, +bay leaves, +thyme, +garlic, +lamb, +nutmeg, +olive oil, +barley, +salt, +tomato paste, +tomato, +water

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Braised Lamb Shanks & Sun-Dried Tomatoes

Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.

onions, red wine, +chicken broth, +garlic, +lamb, +olive oil, +parsley, +flour, +port wine, +sun-dried tomato

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Braised Lamb Shanks With Glazed Lemon and Orange Slices

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally...

onions, red wine, +beef broth, +tomato, +cinnamon, +black pepper, +honey, +lamb, +lemon, +orange, +olive oil, +salt

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Braised Lamb Shanks

Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australain ABC site.

onions, red wine, +bay leaves, +beef broth, +carrot, +oregano, +thyme, +black pepper, +garlic, +lamb, +olive oil, +salt, +tomato

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Braised Lamb Shanks

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must....

onions, red wine, +bay leaves, +beef broth, +flour, +black pepper, +garlic, +italian seasoning, +lamb, +salt, +vegetable oil

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Braised Lamb Shanks with Rosemary

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove....

red wine, onions, +carrot, +garlic, +lamb, +lemon zest, +olive oil, +tomato, +beef broth, +chicken broth

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Braised Lamb Shanks With Fresh Rosemary

A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled...