Braised Lamb Shanks

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


Ingredients Weights Measures
oil 8 oz. 1 cup
lamb shanks 10 lb. 24 each
OSCAR MAYER Bacon, cut into 1-inch pieces 12 oz. 32 slices
pearl onions, quartered 2 lb. + 12 oz. -
fresh shiitake mushrooms, quartered 2 lb. + 8 oz. 1 gal.
carrots, diced 2 lb. + 4 oz. 1-1/2 qt.
fresh oyster mushrooms 1 lb. + 12 oz. 3 qt.
celery, diced 1 lb. + 4 oz. 1-1/4 qt.
MAXWELL HOUSE Caffeinated Coffee, brewed strong 8 lb. 1 gal.
beer 6 lb. + 8 oz. 3-1/4 qt.
beef broth 4 lb. 2 qt.
fresh parsley, minced 2 oz. 1-1/2 cups
GREY POUPON Country Dijon Mustard 10 oz. 1-1/4 cups
brown sugar, firmly packed 3 oz. 1/3 cup
fresh rosemary, minced - 2-1/2 Tbsp.


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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