Rosemary Braised Lamb Shanks
(Published: )
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Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine.
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Cooking Time |
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6 people |
Ingredients:
- 6 lamb shanks
- salt and pepper for seasoning
- 2 tbsp. olive oil
- 2 onions, chopped
- 3 carrots, chopped
- 10 cloves garlic, minced
- 1 bottle red wine
- 1 can whole peeled tomatoes
- 10.5 oz chicken broth
- 10.5 oz beef broth
- 5 tsp. fresh rosemary, chopped
- 2 tsp. fresh thyme, chopped
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Directions:
- Season lamb with salt and pepper. Heat oil in a heavy pot on medium high, and brown shanks on all sides, making sure not to crowd the pan. Move to plate.
- Add onions, carrots, and garlic to pot. Once they're browned, add wine, tomatoes, herbs, and both types of broth.
- Return shanks to pot. Bring to a boil, then reduce heat to medium low. Cover, and simmer until meat is tender, about two hours
- Uncover pot, and simmer for 20 more minutes. Transfer shanks to platter and keep warm.
- Bring liquid to a boil until thickened. Spoon over lamb and serve.
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