Red Wine and Rosemary Braised Lamb Shanks

Red Wine and Rosemary Braised Lamb Shanks created by Bonnie G 2

I got the original of this off the web, from allrecipes.com

Ready In:
2hrs 50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@JustJanS
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@JustJanS
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"I got the original of this off the web, from allrecipes.com"

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  1. Bonnie G 2
    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.
  2. Bonnie G 2
    Red Wine and Rosemary Braised Lamb Shanks Created by Bonnie G 2
  3. The Flying Chef
    Red Wine and Rosemary Braised Lamb Shanks Created by The Flying Chef
  4. The Flying Chef
    Red Wine and Rosemary Braised Lamb Shanks Created by The Flying Chef
  5. The Flying Chef
    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 :)
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