Flavorful Rosemary Braised Lamb Shanks
"Lamb Shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. These Flavorful Rosemary Braised Lamb Shanks are a fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."
Prep Time30 mins
Cook Time2 hrs
- 6 lamb shanks
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 onions, chopped
- 3 large carrots, cut into 1/4 inch rounds
- 10 cloves garlic, minced
- 1 (750 ml) bottle red wine
- 1 (28 ounces) can whole peeled tomatoes with juice
- 2 tsp chopped fresh thyme
- 1 (10.5 ounces) can condensed chicken broth
- 1 (10.5 ounces) can beef broth
- 5 tsp chopped fresh rosemary
Sprinkle shanks with salt and pepper. Heat oil in a heavy large pot or Dutch oven over medium-high heat. Working in batches, cook the shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to the pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer, until the meat, is tender for about 2 hours.
Remove the cover from pot. Simmer about 20 minutes longer. Transfer shanks to a platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.