Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rosemary braised lamb shanks. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary.
Rosemary Braised Lamb Shanks is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Rosemary Braised Lamb Shanks is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get 6 lamb shanks
- Take to taste Salt and pepper
- Take 2 tablespoons olive oil
- Get 2 onions, chopped
- Get 3 large carrots, cut into 1/4" rounds
- Prepare 10 cloves garlic, minced
- Take 1 bottle (750 milliliter) red wine
- Prepare 1 (28 ounce) can whole peeled tomatoes with juice
- Take 1 (10.5 ounce) can condensed chicken broth
- Take 1 (10.5 ounce) can beef broth
- Prepare 5 teaspoons chopped fresh rosemary
- Make ready 2 teaspoons chopped fresh thyme
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). If you can't find three-quarter-pound lamb shanks, try using one-pound cuts or the closest weight you can find. Season the lamb shanks with salt and pepper.
Instructions 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 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.
- 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!
Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Made with top quality lamb shanks, braised slowly in a heavenly blend of broth, wine and Italian herbs, this rosemary braised dish is a crowd pleaser. For over generations, this dish has been passed from traditional Italian homes to around the world. Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of Lamb shank meat has a good deal of connective tissue, making it a tough meat.
So that is going to wrap this up with this exceptional food rosemary braised lamb shanks recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
