Rosemary Braised Lamb Shanks

    (395)
    3 hours 25 mins

    Lamb shanks 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 want something to soak up the wonderful sauce. A fantastic dish when you've got people coming over for dinner, as all the prep is done at the beginning.


    326 people made this

    Ingredients
    Serves: 6 

    • 6 lamb shanks
    • salt and pepper to taste
    • 2 tablespoons (30ml) olive oil
    • 2 onions, peeled and chopped
    • 3 large carrots,peeled and cut into 1/4 inch rounds
    • 10 cloves garlic, crushed
    • 1 (750 ml) bottle red wine
    • 1x750ml tin whole peeled tomatoes with juice
    • 1,1/4 cups (300ml) chicken stock
    • 1,1/4 cups (300ml)beef stock
    • 1 tablespoon chopped fresh rosemary
    • 2 teaspoons chopped fresh thyme

    Directions
    Prep:30min  ›  Cook:2hr55min  ›  Ready in:3hr25min 

    1. Sprinkle shanks with salt and pepper. Heat oil in heavy large saucepan over medium-high heat. Working in batches, fry shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate.
    2. Add onions, carrots and garlic to the pan and fry until golden brown, about 10 minutes.
    3. Stir in wine, tomatoes, chicken and beef stock. Season with rosemary and thyme.
    4. Return shanks to the pan, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
    5. Remove cover and simmer about 20 minutes longer. Transfer shanks to a platter, place in a warm oven. Boil juices in pan until thickened, about 15 minutes. Spoon over shanks.

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    Reviews and ratings
    Global ratings:
    (395)

    Reviews in English (301)

    by
    407

    This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!!  -  27 Jan 2004  (Review from Allrecipes US | Canada)

    by
    282

    This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it exactly. I found that I ended up with way too much liquid. So instead of reducing down all that liquid I made a delicious risotto out of the extra liquid. It was easy. I sauteed some garlic in a pan, added the risotto rice to the pan and then continued to add the liquid until the risotto was done. I finished it off with some grated parm. The liquid that remained in the lamb dish was then reduced down to the perfect amount. I love this dish because I always have leftover red wine that I don't know what to do with. This dish is perfect for using up all that red wine that I hate to throw away.  -  17 Mar 2006  (Review from Allrecipes US | Canada)

    by
    217

    These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sauce was almost like a demi glace.  -  12 Nov 2003  (Review from Allrecipes US | Canada)

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