Hello, I’m Jane. Today, I’m gonna show you how to prepare rosemary braised lamb shanks recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rosemary Braised Lamb Shanks Recipe
Rosemary Braised Lamb Shanks is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Rosemary Braised Lamb Shanks is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- Make ready 6 lamb shanks
- Get to taste Salt and pepper
- Make ready 2 tablespoons olive oil
- Get 2 onions, chopped
- Prepare 3 large carrots, cut into 1/4 rounds
- Take 10 cloves garlic, minced
- Take 1 bottle (750 milliliter) red
- Take 1 (28 ounce) can whole peeled tomatoes with juice
- Get 1 (10.5 ounce) can condensed chicken broth
- Prepare 1 (10.5 ounce) can beef broth
- Take 5 teaspoons chopped fresh rosemary
- Make ready 2 teaspoons chopped fresh thyme
Steps to make Rosemary Braised Lamb Shanks:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in , 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.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
- Enjoy!
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