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Braised Lamb Shanks with Leeks, Carrots and Peas


Nutritional Facts Per Serving

33.9 g
26 g
3.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 399
  • Fat 17.7 g
    • Saturated   5.8 g
    • + Trans 
  • Cholesterol 105 mg
  • Sodium   741 mg
  • Carbohydrate 26 g
    • Fibre   3.5 g
    • Sugars  
  • Protein 33.9 g
    • Vitamin A 57 %
    • Vitamin C 17 %
    • Calcium 6 %
    • Iron 35 %


Preheat the oven to 325 degrees F. Season the lamb with salt and pepper. Spread the flour on a shallow-sided plate; lightly coat the lamb in the flour. Place the oil in a large skillet set over medium-high heat. Shake excess flour from the lamb, and then brown well on all sides. Set the shanks in a single layer in a casserole.
Place remaining ingredients, except peas, in a bowl and mix to combine. Pour mixture over lamb. Cover and bake the lamb 2½ hours, or until very tender. Uncover and skim fat from the surface of the lamb. Sprinkle the peas over the lamb. Heat through in the oven 5 minutes, and then serve.

Note: Diced in this recipe means to cut into ¼–½" cubes. 1 large carrot, diced, should yield 1 cup.

Serving Suggestions

Serve the lamb with a sauce-catching side dish you create from a recipe in our collection, such as Red-skinned Garlic Mashed Potatoes, or Rice Pilaf with Thyme, Lemon and Garlic. Both of those recipes serve eight, but could be halved.

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