Rosemary Braised Lamb Shanks
Amazing flavors! Great dish for when you are having friends over for dinner as all the prep is done beforehand which allows you time to mix with your guests before you eat. I've served this at dinner parties and it is always a hit! Recommend serving with something to soak up the wonderful sauce, like garlic mashed potatoes.
Recipe credit: S. Hodge on All Recipes
Rosemary Braised Lamb Shanks
Amazing flavors! Great dish for when you are having friends over for dinner as all the prep is done beforehand which allows you time to mix with your guests before you eat. I've served this at dinner parties and it is always a hit! Recommend serving with something to soak up the wonderful sauce, like garlic mashed potatoes.
Recipe credit: S. Hodge on All Recipes
Cooking Instructions
- 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!
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