Rosemary Braised Lamb Shanks
Rosemary Braised Lamb Shanks

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rosemary braised lamb shanks. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rosemary Braised Lamb Shanks is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Rosemary Braised Lamb Shanks is something which I have loved my whole life.

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.

To begin with this recipe, we must first prepare a few ingredients. You can have rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rosemary Braised Lamb Shanks:
  1. Get 6 lamb shanks
  2. Take to taste Salt and pepper
  3. Get 2 tablespoons olive oil
  4. Get 2 onions, chopped
  5. Prepare 3 large carrots, cut into 1/4" rounds
  6. Take 10 cloves garlic, minced
  7. Prepare 1 bottle (750 milliliter) red wine
  8. Take 1 (28 ounce) can whole peeled tomatoes with juice
  9. Take 1 (10.5 ounce) can condensed chicken broth
  10. Make ready 1 (10.5 ounce) can beef broth
  11. Get 5 teaspoons chopped fresh rosemary
  12. Take 2 teaspoons chopped fresh thyme

Serve with mashed potatoes or rice and a nice salad. Braised Lamb Shanks with Rosemary A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Stir in wine, tomatoes, chicken broth and beef broth.

Instructions to make Rosemary Braised Lamb Shanks:
  1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  2. 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.
  3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
  4. Enjoy!

Allow about two and a half hours for the lamb to cook on top of the stove. Stir in wine, tomatoes, chicken broth and beef broth. Remove the shanks to a plate. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and bring to a boil. Pour in broth and tomato sauce, then return lamb shanks to pot.

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