Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rosemary braised lamb shanks. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rosemary Braised Lamb Shanks is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Rosemary Braised Lamb Shanks is something that I have loved my whole life. They are fine and they look fantastic.
Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Lamb shanks are 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 need something to soak up the wonderful sauce.
To get started with this recipe, we must prepare a few ingredients. You can cook rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- Get 6 lamb shanks
- Make ready to taste Salt and pepper
- Take 2 tablespoons olive oil
- Prepare 2 onions, chopped
- Get 3 large carrots, cut into 1/4" rounds
- Get 10 cloves garlic, minced
- Get 1 bottle (750 milliliter) red wine
- Get 1 (28 ounce) can whole peeled tomatoes with juice
- Get 1 (10.5 ounce) can condensed chicken broth
- Prepare 1 (10.5 ounce) can beef broth
- Get 5 teaspoons chopped fresh rosemary
- Get 2 teaspoons chopped fresh thyme
Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Place the lid on the pan, and put it in the preheated oven. Serve with mashed potatoes or rice and a nice salad. Braised Lamb Shanks with Rosemary A braise is like a stew, but requires less liquid and has a longer cooking time.
Steps to make Rosemary Braised Lamb Shanks:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
1. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, 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 from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
- Enjoy!
Serve with mashed potatoes or rice and a nice salad. Braised Lamb Shanks with Rosemary A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Stir in wine, tomatoes, chicken broth and beef broth. In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker.
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