Rosemary Braised Lamb Shanks Recipe – Italian Special
Braised lamb shanks in red wine with fresh rosemary, garlic, and tomatoes create a delightful dish. It pairs beautifully with polenta or roasted garlic mashed potatoes, which my family loves for soaking up the rich sauce. This recipe is perfect for entertaining guests since all the preparation is completed upfront, leaving you to simply await the delicious results.
- Prep Time20 min
- Cook Time3 hr 5 min
- Total Time3 hr 25 min
Rosemary Braised Lamb Shanks Ingredients:
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 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
How to Make Rosemary Braised Lamb Shanks
Season the lamb shanks generously with salt and pepper.
In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides, approximately 8 minutes per batch. Transfer the browned shanks to a plate and set aside.
Add carrots, onions, and garlic to the pot. Sauté over medium heat until they turn golden brown, about 10 minutes. Stir in the red wine, tomatoes with their juice, condensed chicken broth, beef broth, chopped rosemary, and thyme.
Return the lamb shanks to the pot, pressing them down to submerge them in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer until the meat is tender, which usually takes about 2 hours.
Remove the lid and simmer uncovered to allow the sauce to reduce and flavors to intensify, about 20 minutes. Transfer the lamb shanks to a serving platter, cover with foil to keep warm.
Continue to simmer the sauce until it thickens, approximately 15 minutes. Spoon the thickened sauce over the lamb shanks before serving.
