Rosemary Braised Lamb Shanks
Posted in:
Lamb
Tue, Jan 24, 2017, 11:27:05, 8 Yaers ago
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Directions
- Sprinkle shanks with salt and pepper
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken broth, beef broth, rosemary and thyme.
- Return shanks to pot, pressing down to submerge.
- Bring to a boil
- Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Check for salt and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Ingredients
6 lamb shankssalt and pepper to taste2 tablespoons olive oil2 onions, chopped3 large carrots, cut into 1/4 inch rounds10 cloves garlic, minced1 (750ml) bottle red wine1 (28 oz) can whole peeled tomatoes with juice3/4 cup chicken broth1 (10.5 oz) can beef broth5 Tablespoons chopped fresh rosemary2 Tablespoons chopped fresh thymesalt to taste
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