Cook Lamb Shanks
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees Tender lamb shanks simmered to perfection in a rich and savory blend of cream of celery and mushroom soups. A classic vintage comfort food that yields a delicious gravy for potatoes or rice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours | None | 4 Servings |
🔪 Key Equipment
- Large pot or Dutch oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Lamb Shanks | Fresh |
| As Needed | Oil | For browning |
| 1 Can | Cream of Celery Soup | Undiluted |
| 1 Can | Cream of Mushroom Soup | Undiluted |
Instructions
Step 1: Brown the Meat
- In a large pot or Dutch oven, brown the as needed Lamb Shanks in as needed Oil over medium-high heat until golden brown on all sides.
- Carefully drain off all the excess oil from the pot.
Step 2: Simmer and Braise
- Add 1 can of Cream of Celery Soup and 1 can of Cream of Mushroom Soup to the pot, stirring gently to combine.
- Cover the pot with a tight-fitting lid, reduce heat to low, and simmer until the lamb is fall-off-the-bone tender, taking approximately 1.5 to 2.5 hours depending on the size of the shanks.
Step 3: Serve
- Serve the Lamb Shanks hot, spooning the savory gravy from the pot over the meat and alongside potatoes or rice.
💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Original Recipe Scan
