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Recipe Rosemary Braised Lamb Shanks (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 3 pounds lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 large carrots, cut into 1/4 inch rounds
- 10 cloves garlic, minced
- 1 (750 milliliter) bottle red wine
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (10.5 ounce) can condensed chicken broth
- 1 (10.5 ounce) can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Preparing/Cooking:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes.
- Transfer shanks to plate.
- 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.
- 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.
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