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Rosemary Braised Lamb Shanks
Recipe by:
S. Hodge
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 ... Full description
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.
Ready in 3 hours 25 minutes
Saved as a favourite by 71 cook(s)
Ingredients
Serves: 6
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons 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
- 300ml (1¼ cups) chicken stock
- 300ml (1¼ cups) beef stock
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Preparation method
Prep: 30 minutes | Cook: 2 hours 55 minutes1.
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.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Moderately easy
This is an ideal recipe to also add pumpkin or sweet potato or potato too. I will try that next itme. I also just put the rosemary in without chopping up. Was fine.
Posted:
04 Jul 2010
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Altered ingredient amounts.
I tend to use whatever vegies I have at home. Zuchinni, potato, pumpkin etc.... Sometimes I use barley or split peas to fill it out a bit.
Posted:
16 Apr 2010
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5 users found this comment helpful
Easy
Great recipe. I used dried herbs instead of fresh (including a bay leaf) and also added some celery. After browning the lamb & vegetables I transferred it to the oven for 3 hours rather than cooking it on the stove top. The lamb was very tender and fell right off the bone.
Posted:
03 Oct 2008
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7 users found this review helpful
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