Rosemary Braised Lamb Shanks
Rosemary Braised Lamb Shanks

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rosemary braised lamb shanks. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Rosemary Braised Lamb Shanks is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Rosemary Braised Lamb Shanks is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Rosemary Braised Lamb Shanks:
  1. Make ready 6 lamb shanks
  2. Take to taste Salt and pepper
  3. Take 2 tablespoons olive oil
  4. Take 2 onions, chopped
  5. Get 3 large carrots, cut into 1/4" rounds
  6. Prepare 10 cloves garlic, minced
  7. Make ready 1 bottle (750 milliliter) red wine
  8. Prepare 1 (28 ounce) can whole peeled tomatoes with juice
  9. Prepare 1 (10.5 ounce) can condensed chicken broth
  10. Make ready 1 (10.5 ounce) can beef broth
  11. Prepare 5 teaspoons chopped fresh rosemary
  12. Make ready 2 teaspoons chopped fresh thyme

Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Place the lid on the pan, and put it in the preheated oven. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat.

Instructions to make Rosemary Braised Lamb Shanks:
  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!

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes and red wine. Warming and delicious when served with polenta or roasted garlic mashed potatoes, as you'll need something to soak up the wonderful sauce that results. A fantastic dish for guests, as all the prep work is done at the beginning, and then you just have to wait. Add the lamb shanks; they should fit snugly. Mix the passata, tomato purée and red wine and pour into the casserole dish.

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