Braised Lamb Shanks with Rosemary
- 6 lamb shanks (about 5 pounds total)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 large carrots, peeled, cut into 1/4-inch-thick rounds
- 10 garlic cloves, minced
- 1 750-ml bottle dry red wine
- 1 28-ounce can diced tomatoes with juices
- 1 14 1/2-ounce can low-salt chicken broth
- 1 14 1/2-ounce can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon peel
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.
- Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and saute until golden, about 10 minutes.
- Stir in all remaining ingredients.
- Return shanks to pot, pressing down to submerge.
- Bring liquids to boil.
- Reduce heat to medium-low.
- Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer.
- (Can be made 1 day ahead.
- Chill until cold; cover and keep chilled.
- Rewarm over medium heat before continuing.)
- Transfer shanks to platter; tent with foil.
- Boil juices in pot until thickened, about 15 minutes.
- Season with salt and pepper.
- Spoon over shanks.
lamb shanks, olive oil, onions, carrots, garlic, tomatoes, lowsalt chicken broth, beef broth, fresh rosemary, thyme
Taken from www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rosemary-3123 (may not work)