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Braised Lamb Shanks with Rosemary

 

 

6 lamb shanks, (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750 ml. bottle bottle dry red wine
1 28 oz. can can diced tomatoes with juices
1 14 oz. can can low-salt chicken broth
1 14 oz. can can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

 

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to
pot and cook until brown on all sides, about 8 minutes.
Transfer shanks to bowl.

Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge.
Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is
tender, about 2 hours.

Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be
made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot
until thickened, about 15 minutes. Season with salt and pepper. Spoon over
shanks.


 


 

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