Braised Lamb Shanks
Description
These slow cooked lamb shanks are braised in a rich and flavorsome red wine sauce with rosemary, garlic, and tomatoes until fall-apart tender.
Ingredients
•
6 lamb shanks
•
salt and pepper to taste
•
2 tablespoons olive oil
•
3 large carrots, cut into 1/4 inch rounds
•
2 onions, chopped
•
10 cloves garlic, minced
•
1 (750 milliliter) bottle red wine
•
1 (28 ounce) can whole peeled tomatoes with juice
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1 (10 1/2 ounce) can condensed chicken broth
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1 (10 1/2 ounce) can beef broth
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5 teaspoons chopped fresh rosemary
•
2 teaspoons chopped fresh thyme
Directions
1
Gather all ingredients.
2
Season lamb shanks with salt and pepper.
3
Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook lamb shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.
4
Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes.
5
Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
6
Return lamb shanks to the pot, nestling them into the braising liquid. Bring to a boil, then reduce heat to medium-low. Cover and simmer until lamb is tender, about 2 hours.
7
Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer lamb shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes.
8
Spoon sauce over lamb shanks before serving.