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Braised Lamb Shanks With Fresh Rosemary

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Ingredients

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	6 lamb shanks i have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless
	2 tablespoons olive oil
	2 medium onions, chopped
	3 large carrots, peeled and cut into 1/2 inch thick rounds
	10 garlic cloves, minced
	1 750 ml bottle dry red wine sangiovese is good
	1 28 ounce can diced tomatoes with juice
	1 14 1/2 ounce can low sodium chicken broth
	1 14 1/2 ounce can beef broth
	5 teaspoons chopped fresh rosemary

Nutritional information

827

Calories

350 g

Calories From Fat

38.9 g

Total Fat

14.6 g

Saturated Fat

242.1 mg

Cholesterol

671.9 mg

Sodium

18.2 g

Carbs

3.2 g

Dietary Fiber

7.3 g

Sugars

75.4 g

Protein

559 g

Serving Size

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Braised Lamb Shanks With Fresh Rosemary

Name: Braised Lamb Shanks With Fresh Rosemary
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6-8
Cuisine: American
Ingredients: : 6; : 2; : 2; : 3; : 10; : 1; : 1; : 1; : 1; : 5

Features:

Cuisine:

American

Excellent recipe! I made this as directed, except for a longer cooking time while waiting for our company to arrive. The meat was tasty and was so soft it fell off the bone. I suspect the choice of wine would have an impact on the taste of this dish, even with the quantity of broth used. Haven't yet tried this with anything but Shiraz.

230 min
Serves 6
Easy

Ingredients

Directions

Braised Lamb Shanks With Fresh Rosemary, A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I’ve doubled and tripled the recipe with success. It’s from a 1998 Bon Appetit and Recipe #50881 that I’ve posted goes well with this–spoon some of the veggies and sauce over the polenta. Wonderful !!, Excellent recipe! I made this as directed, except for a longer cooking time while waiting for our company to arrive. The meat was tasty and was so soft it fell off the bone. I suspect the choice of wine would have an impact on the taste of this dish, even with the quantity of broth used. Haven’t yet tried this with anything but Shiraz., Rarely do I go to this much trouble for a meal. However, a friend from church loves lamb and I wanted to do something special as a way of saying thanks for all she has done for me. This was also my first attempt at cooking lamb shanks. I ordered 4 lamb shanks from a local butcher shop and probably should have drained the can of diced tomatoes as this made alot more liquid than I needed. I served it with smashed yukon gold potatoes, a green salad and fresh rolls. I even sent home one of the uneaten shanks for her to enjoy. Thanks Leslie, for posting this.

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Steps

1 Done	Sprinkle Lamb With Salt and Pepper.
2 Done	Heat Oil in Heavy, Large Pot Over Medium-High Heat.
3 Done	Working in Batches, Add Lamb to Pot and Cook Until Brown on All Sides, About 8 Minutes.
4 Done	Transfer to Bowl.
5 Done	Remove All but About 2 Tablespoons of Oil from Pan.
6 Done	Add Onions, Carrots, and Garlic to Pot and Saut Till Golden, About 10 Minute.
7 Done	Stir in All Remaining Ingredients.
8 Done	Return Lamb to Pot, Pressing Down to Submerge.
9 Done	Bring Liquid to Boil, Reduce Heat to Medium Low, and Cover.
10 Done	Simmer Until Meat Is Tender, About 2 Hours.