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Rosemary Braised Lamb Shanks

DifficultyIntermediate

Moist and delicious lamb shanks slowly simmered to perfection. This is a fantastic, highly rated recipe from AllRecipes.com you'll absolutely love!

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Braised lamb shanks

Yields1 Serving
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 6 100% Grass-fed Lamb Shanks
 1 Bottle of Red Wine (or use with Apple Juice)
 2 tbsp Extra Virgin Olive Oil
 2 Onions, chopped
 3 Large Carrots
 10 Garlic cloves
 1 28oz can whole, peeled tomatoes
 1 (10.5oz) can chicken broth
 1 (10.5oz) can beef broth
 5 tsp Fresh Rosemary, chopped
 2 tsp Fresh Thyme, chopped
 Salt & Pepper (to taste)

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.

Ingredients

 6 100% Grass-fed Lamb Shanks
 1 Bottle of Red Wine (or use with Apple Juice)
 2 tbsp Extra Virgin Olive Oil
 2 Onions, chopped
 3 Large Carrots
 10 Garlic cloves
 1 28oz can whole, peeled tomatoes
 1 (10.5oz) can chicken broth
 1 (10.5oz) can beef broth
 5 tsp Fresh Rosemary, chopped
 2 tsp Fresh Thyme, chopped
 Salt & Pepper (to taste)

Directions

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.

Rosemary Braised Lamb Shanks
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