Easiest Way to Prepare 2021 Rosemary Braised Lamb Shanks

Rosemary Braised Lamb Shanks. Find Deals on Lamb Shanks in Snack Food on Amazon. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce.

Add the onions, carrots, and celery to the pan and cook until onions are translucent. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil. Using tongs, transfer the shanks to a large serving bowl. You can cook Rosemary Braised Lamb Shanks using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rosemary Braised Lamb Shanks

1. It's 6 of lamb shanks.
2. Prepare to taste of Salt and pepper.
3. It's 2 tablespoons of olive oil.
4. You need 2 of onions, chopped.
5. You need 3 of large carrots, cut into 1/4" rounds.
6. It's 10 cloves of garlic, minced.
7. It's 1 bottle (750 milliliter) of red wine.
8. It's 1 (28 ounce) of can whole peeled tomatoes with juice.
9. You need 1 (10.5 ounce) of can condensed chicken broth.
10. You need 1 (10.5 ounce) of can beef broth.
11. You need 5 teaspoons of chopped fresh rosemary.
12. It's 2 teaspoons of chopped fresh thyme.

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low.

Rosemary Braised Lamb Shanks 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!.

Scatter the remaining ingredients around and on top of the shanks. Use tongs to reverse the position of the shanks, top to bottom. Using a slotted spoon to transfer the shanks to a serving platter. Heat the oil in a large, heavy-based ovenproof shallow saucepan over high heat. Sprinkle lamb with salt and pepper.

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