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Braised Lamb Shanks With Rosemary

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“My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
  3. Transfer the shanks to a dish.
  4. Add the onions, carrots, and celery to the pan and cook until onions are translucent.
  5. Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
  6. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
  7. Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

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