{"id":11858,"date":"2017-12-21T13:21:36","date_gmt":"2017-12-21T05:21:36","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11858"},"modified":"2023-01-19T00:30:44","modified_gmt":"2023-01-18T16:30:44","slug":"braised-lamb-shank-rosemary","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/braised-lamb-shank-rosemary\/","title":{"rendered":"Braised Rosemary Lamb Shank with Port Wine"},"content":{"rendered":"<div class=\"container\">\n<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11859\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/MekDtrE0lXI?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-11988 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait.jpg\" alt=\"Braised Rosemary Lamb Shank on mashed potatoes with rosemary leaf and roma tomatoes\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait.jpg?v=1592144391 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-600x900.jpg?v=1592144391 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-200x300.jpg?v=1592144391 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-453x680.jpg?v=1592144391 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>My husband and I went to Cambridge, UK to attend my daughter&#8217;s graduation some years back. We went to Anatolia Turkish Restaurant for lunch. The braised lamb shank there was one of the best I&#8217;ve ever tasted!<\/p>\n<p>The fall-off-the-bone tenderness and rich gravy that went with it was heavenly. It was so good that we went back the next day to have another round of lamb shank before we flew back.<\/p>\n<p style=\"text-align: left;\">Since I miss this dish so much, I tried to replicate this recipe at home. That&#8217;s how this recipe came about!<\/p>\n<p style=\"text-align: left;\">By the way, in just you haven&#8217;t realised, Christmas is just 4 days away! So if you need more festive \/ potluck recipe ideas, do check out our <a title=\"29 Festive Potluck Recipes for Christmas and New Year\" href=\"http:\/\/theburningkitchen.com\/29-potluck-ideas-for-christmas\/\">29 festive ideas for Christmas and New Year<\/a> here!<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-11986 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape.jpg\" alt=\"Braised Rosemary Lamb Shank on mashed potatoes with rosemary leaf and roma tomatoes\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape.jpg?v=1592144391 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-600x400.jpg?v=1592144391 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-300x200.jpg?v=1592144391 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">How We are Celebrating Christmas<\/span><\/h1>\n<p>Though I talk a lot about the food, Christmas is not just about food and merry-making. It holds a special meaning for me and my family. Here&#8217;s a peek into how I will be celebrating Christmas this year.<\/p>\n<p>Christmas Day falls on a Monday this year, so we are having family celebrations on Christmas Eve. On Christmas Day, I\u2019ll be attending our church Christmas service at BBTC. It\u2019s open to public, so if you want to experience a meaningful Christmas service this Christmas, you are most welcome to join us here (drop me an email\/msg if you are planning to come!).<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-11770\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Roast-Beef-Tenderloin-Landscape-1.jpg\" alt=\"Christmas Roast Beef Part 2: Christmas is a time for celebrating God's love with family, and what better way to bring the whole family together than over a delicious cut of Roast Beef Tenderloin? This recipe is simple, fuss-free and still looks gorgeous, so hope you will try it out this Christmas!\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Roast-Beef-Tenderloin-Landscape-1.jpg?v=1592144409 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Roast-Beef-Tenderloin-Landscape-1-600x338.jpg?v=1592144409 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Roast-Beef-Tenderloin-Landscape-1-300x169.jpg?v=1592144409 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Roast-Beef-Tenderloin-Landscape-1-480x270.jpg?v=1592144409 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>I thank God for my family and I\u2019m looking forward to spending time with them this Christmas. In case you are wondering, here&#8217;s what we have on the menu so far: Creamy Crab Bisque, <a href=\"http:\/\/theburningkitchen.com\/roast-beef\/\">Roast Beef Tenderloin<\/a>, Crackling Pork Belly (in my free Christmas eBook), Cheese Platter etc etc.<\/p>\n<p>After the meal comes my favourite part, singing Christmas carols with my loved ones. My eldest daughter will plays the piano while we all belt out carol after carol. My grandchildren will join in by dancing along as we sing.<\/p>\n<p>Finally, towards the end of the day, we will sit around in a circle and open Christmas presents together. Why presents? Because it&#8217;s the day Jesus was born!<\/p>\n<h1><span style=\"color: #ad0922;\">Why celebrate Christmas?\u00a0<\/span><\/h1>\n<p>If you are not a Christian, you may think that it&#8217;s strange that we&#8217;re the ones getting the presents on Jesus&#8217;s birthday, but the Bible tells us that God gave us the <strong>greatest gift<\/strong> that day. <strong>The gift of His Son Jesus<\/strong>, who <strong>offers eternal life<\/strong>!<\/p>\n<p>The presents remind us of that. &#8220;For God so loved the world that He gave us His only begotten Son that <em>whoever<\/em> believes in Him should not perish but have everlasting life.&#8221; (John 3:16)<\/p>\n<p>So we (Melissa and I) hope that this Christmas you will enjoy good food, great company and receive many lovely presents, but more importantly that you will receive the greatest gift of all &#8211; Jesus Christ our Saviour! Here\u2019s wishing you a truly meaningful Christmas and a blessed 2018 ahead!<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-11984 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-1.jpg\" alt=\"Braised Rosemary Lamb Shank on mashed potatoes with rosemary leaf and roma tomatoes\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-1.jpg?v=1592144392 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-1-600x400.jpg?v=1592144392 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-1-300x200.jpg?v=1592144392 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/strong><\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s rather fast to make<\/strong> as it only requires about 45 mins active time! Make sure you prepare in advance though!<\/li>\n<li><strong>The fall of the bone texture of the meat!\u00a0<\/strong>As the meat is stewed in the sauce for a long time, the tough meat gradually turns tender soft.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE ROSEMARY LAMB SHANK?<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>Wash the lamb shanks, drain and pat dry with kitchen\u00a0towel.<\/li>\n<li>Mix the herbs and salt together in a bowl, then rub the lamb shanks with the herb mixture.<\/li>\n<li>Sprinkle 2 TBsp of flour over the lamb shank, ensure each piece is evenly coated with flour. Leave to marinate for 30 minutes.<\/li>\n<li>Wash the onions, leek and tomato. Then\u00a0peel the onion, then chop coarsely. Peel the garlic, and chop finely.<\/li>\n<li>Cut the leek into 3 cm lengths.Dice the tomatoes into small cubes.<\/li>\n<li>Open the canned tomato paste and diced tomatoes.<\/li>\n<li>Heat up 1 TBsp of olive oil over medium high\u00a0heat in a non-stick pan.<\/li>\n<li>Pan fry the lamb shanks (3 at a time) on all\u00a0sides until golden brown. Transfer to a plate.<\/li>\n<li>Clean the pan with a kitchen towel, then add in 5 TBsp of olive oil\u00a0over medium heat.<\/li>\n<li>Add in the chopped onion and fry till limp.<\/li>\n<li>Next, add in the chopped garlic and tomato paste and fry until the oil turns slightly orange in colour.<\/li>\n<li>Add in the bay leaves, cloves, leeks, ground black pepper, diced tomato and fresh tomatoes. Bring to a boil and transfer to a non-stick pot. Then add in 1 TBsp flour to the pot, and mix well.<\/li>\n<li>Top up with hot water to the pot, and add in the lamb shanks. Ensure that there is enough water covering all the lamb shanks.<\/li>\n<li>Bring to a boil, then turn the heat to medium low and simmer for 1.5 to 2 hours,\u00a0stirring occasionally to prevent the bottom from getting burnt.<\/li>\n<li>Add in the port wine in the last half hour of cooking.\u00a0Use a fork to prick through the thickest part of the meat to test if it is tender or more time is needed. Add salt to taste.<\/li>\n<li>Serve with mashed potatoes and garnish with fresh rosemary and cherry tomatoes on vine.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\"><\/div>\n<p><img decoding=\"async\" class=\"alignnone wp-image-11986 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape.jpg\" alt=\"Braised Rosemary Lamb Shank on mashed potatoes with rosemary leaf and roma tomatoes\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape.jpg?v=1592144391 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-600x400.jpg?v=1592144391 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Landscape-300x200.jpg?v=1592144391 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use fresh tomatoes<\/strong> to add a more tangy flavour to the stew.<\/li>\n<li><strong>Make sure you get tomato paste<\/strong>, not tomato puree or tomato sauce for making the sauce. Of the three, tomato paste has the thickest and driest consistency. If you use tomato puree or tomato sauce, the lamb will not be as flavourful. We like to use the Hunt&#8217;s brand of tomato paste.<\/li>\n<li><strong>For cooking purposes, use normal olive oil<\/strong>. Its a waste to use virgin or extra virgin olive oil for cooking, instead you should save them for use in salad dressings.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Make sure there is sufficient water<\/strong> in the braised lamb shank at all times, otherwise it will get burnt.<\/li>\n<li><strong>Add more water<\/strong> if the gravy dries up before the lamb shank is tender.<\/li>\n<li><strong>Conversely, turn heat to medium high to evaporate some of the gravy<\/strong> if the shank is already tender and the gravy is too diluted, but make sure you stand by the pot to keep stirring it otherwise the bottom will get burnt as the gravy thickens.<\/li>\n<li><strong>Do not use high heat<\/strong> to saut\u00e9ed the tomato paste as the paste is thick and it gets burnt very easily and stuck to the bottom of the wok, ruining the entire dish.<\/li>\n<li><strong>Never overheat olive oil<\/strong> as it will lose its flavour.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">WHAT POT SHOULD I GET?<\/span><\/h1>\n<p>The stewing time varies according to the type of pot used. It is best to use a pot that is less likely to dry up the stock quickly.<\/p>\n<p>In general, <strong>thick stainless steel pots<\/strong> are preferred for stewing and braising as compared to aluminium pots, because they are thicker and there is less direct contact with the heat source, so the gravy doesn&#8217;t dry out as fast.<\/p>\n<p>For me, I prefer to use my stainless steel AMC pot which has a very thick base, so the water doesn&#8217;t dry up so fast. Alternatively you can try using a thick non-stick pan.<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11859\" class=\"wprm-recipe-container\" data-recipe-id=\"11859\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait.jpg?v=1592144391\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-150x150.jpg?v=1592144391\" class=\"attachment-150x150 size-150x150\" alt=\"Braised Rosemary Lamb Shank: This lamb shank is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until fork-tender, and then served on a bed of mashed potatoes, and topped with cherry tomatoes on vine. A dinner party-worthy dish that requires only 45 minutes of active time!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-150x150.jpg?v=1592144391 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-300x300.jpg?v=1592144391 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-100x100.jpg?v=1592144391 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-320x320.jpg?v=1592144391 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Braised-Lamb-Shank-Portrait-500x500.jpg?v=1592144391 500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Braised Lamb Shank with Rosemary<\/h2>\n\t<style>#wprm-recipe-user-rating-0 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Western<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11859 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11859\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">426<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Braised Lamb Shank with Rosemary is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until fork-tender, and then served on a bed of mashed potatoes. An elegant dinner party-worthy dish that requires only 45 minutes of active time!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11859\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11859\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11859-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11859\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Olive Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lamb Shanks<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">BRAISING SAUCE<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Olive Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Yellow onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Can<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tomato Paste<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hunt's brand<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bay Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">English Leek<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ground Black Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Cans <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Diced Tomatoes<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hunt's brand<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fresh Tomatoes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Plain Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To thicken the gravy<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Litres<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hot Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Or enough to cover the lamb shanks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Port Wine<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">MARINADE INGREDIENTS<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sea Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rosemary<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Coriander<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oregano<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Plain Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To coat the lamb shank<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">GARNISHING <\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Mashed Potatoes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Fresh Rosemary<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Cherry Tomatoes on Vine<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11859-instructions-container wprm-block-text-normal\" data-recipe=\"11859\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD (15 min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11859-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the lamb shanks, drain and pat dry with kitchen&nbsp;towel.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix the herbs and salt together in a bowl, then rub the lamb shanks with the herb mixture.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sprinkle 2 TBsp of flour over the lamb shank, ensure each piece is evenly coated with flour. Leave to marinate for 30 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the onions, leek and tomato. Then&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">peel the onion, then chop coarsely.<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel the garlic, and chop finely.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the leek into 3 cm lengths.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dice the tomatoes into small cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Open the canned tomato paste and diced tomatoes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD (2h 30min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11859-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat up 1 TBsp of olive oil over medium high&nbsp;heat in a non-stick pan.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pan fry the lamb shanks (3 at a time) on all&nbsp;sides until golden brown. Transfer to a plate.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Clean the pan with a kitchen towel, then add in 5 TBsp of olive oil&nbsp;over medium heat.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the chopped onion and fry till limp.<\/div><\/li><li id=\"wprm-recipe-11859-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next add in the chopped garlic and tomato paste and fry until the oil turns slightly orange in colour.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the bay leaves, cloves, leeks, ground black pepper, diced tomato and fresh tomatoes. Bring to a boil and transfer to a non-stick pot.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then add in 1 TBsp flour to the pot, and mix well.<br><\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Top up with hot water to the pot, and add in the lamb shanks. Ensure that there is enough water covering all the lamb shanks.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring to a boil, then turn the heat to medium low and simmer for 1.5 to 2 hours,&nbsp;stirring occasionally to prevent the bottom from getting burnt.<\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the port wine in the last half hour of cooking.&nbsp;Use a fork to prick through the thickest part of the meat to test if it is tender or more time is needed. Add salt to taste.<br><\/span><\/div><\/li><li id=\"wprm-recipe-11859-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Serve with mashed potatoes and garnish with fresh rosemary and cherry tomatoes on vine.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11859\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/MekDtrE0lXI?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Use fresh tomatoes<\/strong> to add a more tangy flavour to the stew.<\/li>\n<li><strong>Make sure you get tomato paste<\/strong>, not tomato puree or tomato sauce for making the sauce. Of the three, tomato paste has the thickest and driest consistency. If you use tomato puree or tomato sauce, the lamb will not be as flavourful. We like to use the Hunt's brand of tomato paste.<\/li>\n<li><strong>For cooking purposes, use normal olive oil<\/strong>. Its a waste to use virgin or extra virgin olive oil for cooking, instead you should save them for use in salad dressings.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Make sure there is sufficient water<\/strong> in the braised lamb shank at all times, otherwise it will get burnt.<\/li>\n<li><strong>Add more water<\/strong> if the gravy dries up before the lamb shank is tender.<\/li>\n<li><strong>Conversely, turn heat to medium high to evaporate some of the gravy<\/strong> if the shank is already tender and the gravy is too diluted, but make sure you stand by the pot to keep stirring it otherwise the bottom will get burnt as the gravy thickens.<\/li>\n<li><strong>Do not use high heat<\/strong> to saut\u00e9ed the tomato paste as the paste is thick and it gets burnt very easily and stuck to the bottom of the wok, ruining the entire dish.<\/li>\n<li><strong>Never overheat olive oil<\/strong> as it will lose its flavour.\u00a0<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">WHAT POT SHOULD I GET?<\/span><\/h4>\n<span style=\"display: block;\">The stewing time varies according to the type of pot used. It is best to use a pot that is less likely to dry up the stock quickly.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">In general, <strong>thick stainless steel pots<\/strong> are preferred for stewing and braising as compared to aluminium pots, because they are thicker and there is less direct contact with the heat source, so the gravy doesn't dry out as fast.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">For me, I prefer to use my stainless steel AMC pot which has a very thick base, so the water doesn't dry up so fast. Alternatively you can try using a thick non-stick pan.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">426<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">20<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">41<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">127<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">905<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1007<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">905<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">22.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">82<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Braised Lamb Shank with Rosemary is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until fork-tender, and then served on a bed of mashed potatoes. An elegant dinner party-worthy dish that requires only 45 minutes of active time!<\/p>\n","protected":false},"author":4,"featured_media":11988,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,1347,116,26,1003,28,31,58,1508,38,40,1493,1495,1497,1512,484,1496,1511,991,46,11],"tags":[1542,183,1540,1543,488,1538,1541],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Braised Rosemary Lamb Shank with Port Wine - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"This rosemary lamb shank is braised for 2 hours until fork-tender, and then served on a bed of mashed potatoes. 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