Name: Rosemary Braised Lamb Shanks
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Lamb shanks - 6; Salt and pepper to taste - 6; Olive oil - 2 tablespoons; Carrots, cut into 1/4 inch rounds - 3 large; Onions, chopped - 2; Garlic, minced - 10 cloves; Red wine - 1 (750 milliliter) bottle; Whole peeled tomatoes with juice - 1 (28 ounce) can; Condensed chicken broth - 1 (10.5 ounce) can; Beef broth - 1 (10.5 ounce) can; Chopped fresh rosemary - 5 teaspoons; Chopped fresh thyme - 2 teaspoons

Ingredients for - Rosemary Braised Lamb Shanks

1. Lamb shanks 6

2. Salt and pepper to taste 6

3. Olive oil 2 tablespoons

4. Carrots, cut into 1/4 inch rounds 3 large

5. Onions, chopped 2

6. Garlic, minced 10 cloves

7. Red wine 1 (750 milliliter) bottle

8. Whole peeled tomatoes with juice 1 (28 ounce) can

9. Condensed chicken broth 1 (10.5 ounce) can

10. Beef broth 1 (10.5 ounce) can

11. Chopped fresh rosemary 5 teaspoons

12. Chopped fresh thyme 2 teaspoons

How to cook deliciously - Rosemary Braised Lamb Shanks

1 . Stage

Season lamb shanks with salt and pepper.

2 . Stage

Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

3 . Stage

Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.

4 . Stage

Return shanks to the 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.

5 . Stage

Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving. patrick