Braised Lamb Shanks

Braised Lamb Shanks
24 servings, 1 lamb shank and 1/2 cup sauce each


Ingredients Weights Measures
oil - -
lamb shanks - -
OSCAR MAYER Bacon, cut into 1-inch pieces - -
pearl onions, quartered - -
fresh shiitake mushrooms, quartered - -
carrots, diced - -
fresh oyster mushrooms - -
celery, diced - -
MAXWELL HOUSE Caffeinated Coffee, brewed strong - -
beer - -
beef broth - -
fresh parsley, minced - -
GREY POUPON Country Dijon Mustard - -
brown sugar, firmly packed - -
fresh rosemary, minced - -


HEAT oil in large saute pan on medium-high heat. Add lamb shanks; cook 2 to 3 min. on each side or until lightly browned on both sides. Place 3 of the shanks in each of eight half-hotel pans (or in one pan for trial recipe).

ADD bacon and vegetables to same saute pan; cook 3 to 4 min. or until bacon is crisp, stirring frequently. Remove ingredients from pan with slotted spoon; spoon evenly over lamb. Mix coffee and beer; pour evenly over ingredients in pans. Cover pans with foil.

BAKE in 325ºF-convection oven 2 hours or until lamb is cooked through (160ºF). Remove lamb from pan, reserving braising liquid in pans; cover lamb. Let stand 10 min. Meanwhile, skim fat from top of reserved liquid; discard fat. Pour remaining liquid into saucepan. Stir in herbs, mustard and sugar. Cook on low heat 5 min. or until heated through, stirring occasionally and adding more broth if necessary for desired sauce consistency.

FOR each serving: Place 1 lamb shank on serving plate; top with 1/2 cup of the sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve with cooked seasoned lentils.
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