Rosemary Braised Lamb Shanks

    Rosemary Braised Lamb Shanks


    326 people made this

    About this recipe: 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.

    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

    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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