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Rosemary Braised Lamb Shanks
(Published: )
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Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine.
Prep Time Cooking Time Servings
6 people
  • 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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  1. 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.

  2. Add onions, carrots, and garlic to pot. Once they're browned, add wine, tomatoes, herbs, and both types of broth.

  3. Return shanks to pot. Bring to a boil, then reduce heat to medium low. Cover, and simmer until meat is tender, about two hours

  4. Uncover pot, and simmer for 20 more minutes. Transfer shanks to platter and keep warm.

  5. Bring liquid to a boil until thickened. Spoon over lamb and serve.

Suitable for these diets:

Gluten Free Nut Free Wheat Free Yeast Free

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