Red Wine and Rosemary Braised Lamb Shanks
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“I got the original of this off the web, from allrecipes.com”
Red Wine and Rosemary Braised Lamb Shanks
4 recipe photos
READY IN:2hrs 50mins |
SERVES:6 |
UNITS:Metric |
|
Ingredients Nutrition
- 6 lamb shanks
- salt and pepper
- 29.58 ml olive oil
- 2 large onions, diced
- 3 large carrots, cut into 1/4 inch rounds
- 10 clove garlic, minced
- 750 ml red wine
- 2 (880 g) canwhole peeled tomatoes with juice
- 250 ml chicken broth
- 250 ml beef broth
- 24.64 ml chopped fresh rosemary
- 9.85 ml chopped fresh thyme
Directions
- 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 browned 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, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
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Red Wine and Rosemary Braised Lamb Shanks