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Red Wine and Rosemary Braised Lamb Shanks
At a Glance
- Prep
- 20 minutes
- Cook
- 150 minutes
- Total
- 2 hrs 50 min
- Yield
- 6.00 serving(s)
Categories
- Main Course
Cuisine
- international
Cooking Method
- stew
Difficulty
- Medium
Dietary
- dishes containing lamb
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Red Wine and Rosemary Braised Lamb Shanks brings together 6 lamb shanks, salt and pepper, 2 tablespoons olive oil in a practical dish for home cooking. It takes about 2 hrs 50 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 6 lamb shanks
- salt and pepper
- 2 tablespoons olive oil
- 2 large onions, diced
- 3 large carrots, cut into 1/4 inch rounds
- 10 cloves garlic, minced
- 750 ml red wine
- 2 (440 g) cans whole peeled tomatoes with juice
- 250 ml chicken broth
- 250 ml beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
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Instructions
Sprinkle shanks with salt and pepper.
Heat oil in heavy large pot over medium-high heat.
Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
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.
Remove cover from pot, and simmer about 20 minutes longer.
Transfer shanks to platter, place in a warm oven.
Boil juices in pot until reduced and thickened, about 15 minutes.
Spoon over shanks.
Keep Cooking
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