Braised Lamb Shanks with Rosemary
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I made it!
338 people made this
Can't go wrong with lamb shanks! This is the perfect recipe for a dinner party because all the preparation is done in advance, leaving only the slow braising.
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
30 min › Cook:
2 hours 55 min › Ready in:
3 hours 25 min
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
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
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
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