Braised Lamb Shanks with Rosemary
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 5mm rounds
- 10 cloves garlic, crushed
- 1 (750ml) bottle red wine
- 800g tinned 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
Preparation:30min › Cook:2hours55min › Ready in:3hours25min
- 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.
- Add onions, carrots and garlic to the pan and fry until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken and beef stock. Season with rosemary and thyme.
- 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.
- 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.
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. - 03 Oct 2008
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. - 04 Jul 2010
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. - 16 Apr 2010