Red Wine and Rosemary Braised Lamb Shanks |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I got the original of this off the web, from Ingredients:
6 lamb shanks |
salt and pepper |
2 tablespoons olive oil |
2 large onions, diced |
3 large carrots, cut into 1/4 inch rounds |
10 cloves garlic, minced |
750 ml red wine |
2 (440 g) cans whole peeled tomatoes with juice |
250 ml chicken broth |
250 ml beef broth |
5 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh thyme |
Directions:
1. Sprinkle shanks with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat.
3. Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
4. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
5. Stir in wine, tomatoes, chicken broth and beef broth.
6. Season with rosemary and thyme.
7. Return shanks to pot, pressing down to submerge.
8. Bring to a boil, then reduce heat to medium-low.
9. Cover, and simmer until meat is tender, about 2 hours.
10. Remove cover from pot, and simmer about 20 minutes longer.
11. Transfer shanks to platter, place in a warm oven.
12. Boil juices in pot until reduced and thickened, about 15 minutes.
13. Spoon over shanks.
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