Fall Off the Bone Lamb Shanks Braised in Red Wine Sauce

I just love lamb, but my husband isn’t quite as crazy about it — although he will eat it whenever I want it, because he is just that kind of guy. So I try to only serve it a few times a year, usually around Easter or St. Paddy’s Day. But even my husband flipped over this recipe. Shanks are so flavorful, due to the fat content, I am sure (not a lean cut). Prepared this way, the juicy tender meat literally falls off the bone. And the gravy is amazing, poured over the shanks as well as mashed potatoes!

At 14 to 22 Weight Watchers PointsPlus per serving, this is definitely a special occasion meal if you are watching your weight. But it it so worth it!

Braised Lamb Shanks In Red Wine Sauce

The average lamb shank is 1 pound, and about half of that is the bone. So I calculated my Points on a half pound of raw lamb leg (fat and lean) for each shank. My Weight Watchers leader said she weighs her meat AFTER cooking to calculate her PointsPlus.

Braised Lamb Shanks In Red Wine Sauce

Preheat the oven to 350°. Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Add the lamb shanks to the pan and brown on all sides.

Braised Lamb Shanks In Red Wine Sauce

Add the onion and garlic and fry it all for a few minutes.

Braised Lamb Shanks In Red Wine Sauce

Add the wine, stock, tomato purée, sugar, bay leaf and thyme to the pan. Crank up heat.

Braised Lamb Shanks In Red Wine Sauce

When the contents are simmering, remove from the heat, place the lid on the pan and place in the oven.

Braised Lamb Shanks In Red Wine Sauce

After 1 hour, lower the oven’s temperature to 300° and braise for a further 2-3 hours or until the meat falls off the bone.

Braised Lamb Shanks In Red Wine Sauce

Remove the pan from the oven. Place the shanks on a plate and keep warm. Throw away the bay leaf and thyme sprigs.

Braised Lamb Shanks In Red Wine Sauce

Transfer the sauce to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.

Braised Lamb Shanks In Red Wine Sauce

Mix a little water with the corn flour in a cup and slowly add to sauce stirring constantly.

Braised Lamb Shanks In Red Wine Sauce

When sauce has thickened, serve the lamb shanks with it in a gravy boat on the side.

Fall Off the Bone Lamb Shanks Braised in Red Wine Sauce
 
Weight Watchers Info: 22 PointsPlus for 2 servings. 14 PointsPlus for 3 servings.
Recipe type: Main Dish
Serves: 2-3
Ingredients
  • 2 Tbsp vegetable oil
  • 2 lamb shanks (1 pound each)
  • 1 onion, peeled and halved
  • 4 garlic cloves, peeled
  • 1 cup red wine
  • 1 cup fat-free beef stock
  • 4 Tbsp tomato purée
  • 2 Tbsp brown sugar (optional)
  • 1 bay leaf
  • few sprigs thyme leaves or ½ tsp dried thyme
  • 2 Tbsp corn flour
Instructions
  1. Preheat the oven to 350°.
  2. Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Add the lamb shanks to the pan and brown on all sides.
  3. Add the onion and garlic and fry it all for a few minutes.
  4. Add the wine, stock, tomato purée, sugar, bay leaf and thyme to the pan and crank up the heat.
  5. When the contents are simmering, remove from the heat, place the lid on the pan and place in the oven.
  6. After 1 hour, lower the oven’s temperature to 300° and braise for a further 2-3 hours or until the meat falls off the bone.
  7. Remove the pan from the oven. Place the shanks on a plate and keep warm. Throw away the bay leaf and thyme sprigs.
  8. Transfer the sauce to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
  9. Mix a little water with the corn flour in a cup and slowly add it to the sauce while stirring constantly. When the sauce has thickened, serve the lamb shanks with the sauce in a gravy boat on the side.

 

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