Prep 20 mins
Cook 2 hrs 30 mins
I got the original of this off the web, from allrecipes.com
- 6 lamb shanks
- salt and pepper
- 29.58 ml olive oil
- 2 large onions, diced
- 3 large carrots, cut into 1/4 inch rounds
- 10 clove garlic, minced
- 750 ml red wine
- 2 (880 g) canwhole peeled tomatoes with juice
- 250 ml chicken broth
- 250 ml beef broth
- 24.64 ml chopped fresh rosemary
- 9.85 ml chopped fresh thyme
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
This was so good and so easy, wine, rosemary and lamb - what could be better. I didn't have any carrots so just left those out though wish I'd had them! Followed the directions for the rest up until the simmering - at that point put it all in the crock-pot and let it simmer on low for 4 hours. The house smelled so wonderful and we enjoyed with baked potatoe, fresh french bread and roasted asparagus. All toped of with a great bottle of Washington Red Wine - a dinner to remember.
I can not believe that I have not reviewed this yet!! I make lamb shanks often and know that you and Pat always have a great collection if I am looking for a recipe.. This is truly wonderful, the cooking times are spot on for fall off the bone Lamb and the flavour from that delicious gravy is outstanding. I did find the sauce did not thicken up to our liking after 15 minutes so I too added a couple of teaspoons of cornflour. This was the only change I made, although I did only make 4 shanks and if I had 6 I would have needed more liquid to cover. My shanks were on the large side though like Pat's, I only make this note for others making this dish if your shanks are large you will probably need to up the stock amounts to have enough liquid to cover the shanks. This did not by any means detract from this awesome dish, everyone in my family gave this five stars without a doubt. I have saved this into my favourites Jan. It is so full of flavour and just works so perfectly with your cooking times suggested that I can highly recommend to anyone wanting to make this, you will not be disappointed. Thanks for sharing Jan... A huge thumbs up from my family and me :)
Jan thank you so much for another wonderful lamb shank recipe which 3 of us thoroughly enjoyed tonight. I served it with a potatoe/sweet potatoe mash and some bread to help mop up that wonderful sauce/gravy which it did thicken with a couple teaspoons of cornflour to give it that gloss that I like on a gravy. I used 3 shanks weighing between 450g to 500g each and did have to up the liquid amounts by half again to cover but the cooking times were perfect and I even ended up with some clean bones in the pot. I used a merlot for the red wine. Thank you once again Jan for a great recipe, made for Edition 7 - Make My Recipe.