Rosemary Braised Lamb Shanks
Full of irresistible rosemary flavor, this lamb shank recipe ensures tender and juicy meat every time.
Ingredients
- lamb shanks (6 )
- salt (0 )
- pepper (0 )
- olive oil (2 tablespoons)
- carrots (3 )
- onions (2 )
- garlic (10 cloves)
- red wine (1 (750 milliliter) bottle)
- whole peeled tomatoes (1 (28 ounce) can)
- condensed chicken broth (1 (10.5 ounce) can)
- beef broth (1 (10.5 ounce) can)
- fresh rosemary (5 teaspoons)
- fresh thyme (2 teaspoons)
Instructions
- Gather all ingredients.
- Season lamb shanks with salt and pepper.
- 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.
- 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.
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 481
- fat: 22 g
- sats: 8 g
- carbs: 18 g
- fibre: 3 g
- protein: 30 g
- salt: 0.759 g