Recipe of Speedy Rosemary Braised Lamb Shanks

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rosemary braised lamb shanks. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Rosemary Braised Lamb Shanks is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rosemary Braised Lamb Shanks is something that I’ve loved my entire life.

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Take 6 lamb shanks
2. Get to taste Salt and pepper
3. Prepare 2 tablespoons olive oil
4. Get 2 onions, chopped
5. Get 3 large carrots, cut into 1/4" rounds
6. Prepare 10 cloves garlic, minced
7. Make ready 1 bottle (750 milliliter) red wine
8. Make ready 1 (28 ounce) can whole peeled tomatoes with juice
9. Take 1 (10.5 ounce) can condensed chicken broth
10. Make ready 1 (10.5 ounce) can beef broth
11. Take 5 teaspoons chopped fresh rosemary
12. Get 2 teaspoons chopped fresh thyme

Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta. Like any braised meat, lamb shanks are easier to pull off than you might think. To make it more approachable, I think it's helpful to break down this braise into four steps: searing, sautéeing, adding the liquid, and cooking in the oven. Season the lamb shanks with salt and pepper.

Instructions to make Rosemary Braised Lamb Shanks:

1. 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.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, 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.
3. 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.
4. Enjoy!

To make it more approachable, I think it's helpful to break down this braise into four steps: searing, sautéeing, adding the liquid, and cooking in the oven. Season the lamb shanks with salt and pepper. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Braised Lamb Shanks with Rosemary Polenta. The flavors in this recipe are reminiscent of the Italian dish osso buco (though we use lamb shanks instead of veal).

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