Rosemary Braised Lamb Shanks
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil10 cloves
Garlic (minced)5 tsps
Rosemary (chopped fresh)2 tsps
Thyme (chopped fresh)Directions:
1
Sprinkle shanks with salt and pepper
2
Heat oil in heavy large pot or Dutch oven over medium-high heat
3
Working in batches, cook shanks until brown on all sides, about 8 minutes
4
Transfer shanks to plate
5
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes
6
Stir in wine, tomatoes, chicken broth and beef broth
7
Season with rosemary and thyme
8
Return shanks to pot, pressing down to submerge
9
Bring to a boil, then reduce heat to medium-low
10
Cover, and simmer until meat is tender, about 2 hours
11
Remove cover from pot
12
Simmer about 20 minutes longer
13
Transfer shanks to platter, place in a warm oven
14
Boil juices in pot until thickened, about 15 minutes
15
Spoon over shanks