Rosemary Braised Lamb Shanks. 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. Season the lamb shanks with salt and pepper.
Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil. Using tongs, transfer the shanks to a large serving bowl. Sprinkle shanks with salt and pepper.
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rosemary braised lamb shanks. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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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. Season the lamb shanks with salt and pepper.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- {Get 6 of lamb shanks.
- {Get to taste of Salt and pepper.
- {Take 2 tablespoons of olive oil.
- {Take 2 of onions, chopped.
- {Make ready 3 of large carrots, cut into 1/4" rounds.
- {Prepare 10 cloves of garlic, minced.
- {Take 1 bottle (750 milliliter) of red wine.
- {Make ready 1 (28 ounce) of can whole peeled tomatoes with juice.
- {Prepare 1 (10.5 ounce) of can condensed chicken broth.
- {Prepare 1 (10.5 ounce) of can beef broth.
- {Take 5 teaspoons of chopped fresh rosemary.
- {Make ready 2 teaspoons of chopped fresh thyme.
Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Heat oil in heavy, large pot over medium-high heat. Return shanks to pot, pressing down to submerge.
Instructions 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..
- 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!.
Bring to a boil, then reduce heat to medium-low. Transfer shanks to platter, place in a warm oven. Lamb Shanks Braised With Red Wine & Rosemary. Our Easter celebration was a little different this year. We usually always spend it with family, but this year it was just my husband and myself, along with little Zoe (our little Yorkie pup).
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