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Braised Lamb Shanks
Braised Lamb Shanks
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Prep Time:
20 minutes
Cook Time:
185 minutes
Total Time:
205 minutes
Red wine-braised lamb shanks with aromatic herbs, tomatoes, and garlic, creating irresistibly tender and flavorful dish. Guaranteed to impress!
Ingredients:
  • 6 lamb shanks
  • salt and pepper to taste
  • 3 large carrots, cut into 1/4 inch rounds
  • 2 onions, chopped
  • 10 cloves garlic, minced
  • 1 (750 milliliter) bottle red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 (10.5 ounce) can beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
Instructions:
  • Coat lamb shanks generously with a sprinkle of salt and freshly ground pepper.
  • In a large, heavy pot or Dutch oven over medium-high heat, heat oil until shimmering. Brown shanks on all sides in batches, around 8 minutes. Transfer shanks to a plate and set aside.
  • Sauté carrots, onions, and garlic in the pot over medium heat until golden brown, about 10 minutes. Add wine, tomatoes, chicken broth, beef broth, rosemary, and thyme to the pot and stir.
  • Add the shanks back to the pot, gently pressing them down until they are fully submerged. Allow the liquid to come to a boil, then lower the heat to medium-low. Cover the pot and let the meat simmer until tender, which should take about 2 hours.
  • Uncover and simmer uncovered for 20 minutes to intensify flavors. Place shanks on a platter and cover with foil to keep warm. Boil sauce until thickened for about 15 minutes. Drizzle sauce over shanks before serving.

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