Rosemary Braised Lamb Shanks

• 6 pieces Lamb shanks
• 1 pinch salt and pepper
• 2 tablespoons Olive oil
• 2 pieces Chopped Onions
• 3 Large carrots, chopped
• 10 cloves Garlic
• 1 bottle Red Wine
• 28 ounces Whole peeled tomatoes with juice, can
• 10.5 ounces Condensed chicken broth, can
• 10.5 ounces Condensed beef broth, can
• 5 teaspoons Fresh Rosemary, chopped
• 2 teaspoons Fresh Thyme, chopped

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, bout 8 minutes. Transfer shanks to plate.
2. 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.

shanks, salt, olive oil, onions, carrots, garlic, red wine, tomatoes, chicken broth, condensed beef broth, fresh rosemary, fresh thyme

Taken from www.epicurious.com/recipes/member/views/rosemary-braised-lamb-shanks-581f563e32d6607c5d3dd739 (may not work)