These succulent, tender lamb shanks are simmered in garlic, tomatoes, wine, and herbs . They are the epitome of flavor.
Rosemary Braised Lamb Shanks
Course: UncategorizedServings
2
servingsIngredients
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.
Recent Comments