Rosemary Braised Lamb Shanks
Rosemary Braised Lamb Shanks

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rosemary braised lamb shanks. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rosemary Braised Lamb Shanks is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Rosemary Braised Lamb Shanks is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rosemary Braised Lamb Shanks:
  1. Prepare 6 lamb shanks
  2. Take to taste Salt and pepper
  3. Prepare 2 tablespoons olive oil
  4. Take 2 onions, chopped
  5. Get 3 large carrots, cut into 1/4" rounds
  6. Get 10 cloves garlic, minced
  7. Take 1 bottle (750 milliliter) red wine
  8. Prepare 1 (28 ounce) can whole peeled tomatoes with juice
  9. Get 1 (10.5 ounce) can condensed chicken broth
  10. Get 1 (10.5 ounce) can beef broth
  11. Get 5 teaspoons chopped fresh rosemary
  12. Prepare 2 teaspoons chopped fresh thyme
Instructions to make Rosemary Braised Lamb Shanks:
  1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  2. Add onions, carrots and garlic to 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 meat is tender, about 2 hours.
  3. Remove cover from pot. 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.
  4. Enjoy!

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