Rosemary Braised Lamb Shanks Recipes

Rosemary Braised Lamb Shanks

Ingredients:
2 tbsp olive oil
3 carrots, cut into 1/4 inch discs
10 garlic cloves, finely minced
2 onions, finely chopped
750 ml red wine
oz chicken broth, condensed
oz beef broth
28 oz can tomatoes in juice
5 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
6 Lamb shanks

Directions:
1. Rub pepper and salt over the lamb shanks, coating evenly.
2. In a large slow cooker or crock pot, heat the two tablespoons of olive oil over a medium to high heat.
3. Brown the shanks all over. This should take about 8-10 minutes.
4. Lower the heat and remove the shanks.
5. In the same pot, using the juices from browning the shanks, sauté the onions and garlic.
6. Next add in the carrots and stir until cooked. This should take about 9 minutes.
7. Once the carrots are cooked, add in the red wine, tomatoes, broth and herbs.
8. Add in the browned lamb shanks as well
9. Let the mixture boil.
10. Periodically turn the lamb shanks to ensure that it is evenly cooked.
11. Once reached boiling point, lower the heat and let it simmer for about
6 to 8 hours until the meat is nice and tender.

Note:
This recipe can also be done in a normal pot, cooking it for 2 to 3 hours on medium to low heat.