Rosemary Braised Lamb Shanks

These succulent, tender lamb shanks are simmered in garlic, tomatoes, wine, and herbs . They are the epitome of flavor.

Rosemary Braised Lamb Shanks

Recipe by Diane BeckerCourse: Uncategorized
Servings

2

servings

Ingredients

  • 3 lbs. lamb shanks

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 Tablespoons olive oil

  • 2 onions, chopped

  • 2 teaspoons fresh thyme

  • 3 large carrots cut into ¼” rounds

  • 10 cloves garlic, minced

  • 750ml bottle red wine

  • 28 ounces whole tomatoes with juice

  • 1 can chicken broth

  • 1 can beef broth

  • 5 teaspoons fresh rosemary, chopped

Directions

  • Sprinkle shanks with salt and pepper.
  • Brown shanks in oil on all sides for approx. 8 minutes. Remove from skillet.
  • Add onions, carrots and garlic and sauté’ until golden brown (approx. 10 minutes).
  • Stir in the wine, tomatoes, and broth.
  • Season with rosemary and thyme.
  • Return shanks to pot, pressing down to submerge.
  • Bring to a boil. Reduce heat to medium low.
  • Cover and simmer for 2 hours.
  • Remove cover and simmer 20 minutes more.
  • 10. Remove shanks to serving platter and cover with foil to keep warm.
  • 11. Boil juices 20 minutes to thicken.
  • 12. Spoon juice over shanks and serve.

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