Rosemary Braised Lamb Shanks

Lamb shank recipe for tender lamb slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Excellent served with polenta or roasted garlic mashed potatoes, my family's favorite, to soak up the wonderful sauce. This is a fantastic dish to make for company, as all the prep work is done at the beginning. All you have to do is wait.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 481 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 onions, chopped
• 1 (10.5 ounce) can condensed chicken broth
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can beef broth
• 10 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 (750 milliliter) bottle red wine
• 6 lamb shanks
• 3 large carrots, cut into 1/4 inch rounds
• 5 teaspoons chopped fresh rosemary

Recipe Instructions

Step 1

Season lamb shanks with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.