Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, rosemary braised lamb shanks. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Rosemary Braised Lamb Shanks is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Rosemary Braised Lamb Shanks is something which I’ve loved my entire life. They’re nice and they look wonderful.
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. Directions Sprinkle shanks with salt and pepper.
To get started with this particular recipe, we must first prepare a few components. You can cook rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- Prepare 6 lamb shanks
- Make ready to taste Salt and pepper
- Make ready 2 tablespoons olive oil
- Make ready 2 onions, chopped
- Make ready 3 large carrots, cut into 1/4" rounds
- Take 10 cloves garlic, minced
- Get 1 bottle (750 milliliter) red wine
- Make ready 1 (28 ounce) can whole peeled tomatoes with juice
- Prepare 1 (10.5 ounce) can condensed chicken broth
- Prepare 1 (10.5 ounce) can beef broth
- Make ready 5 teaspoons chopped fresh rosemary
- Prepare 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. It is a good option if you're following a gluten free diet.
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!
It is brought to you by Foodista. Users who liked this recipe also liked Braised Lamb Shanks With Garlic and Rosemary (Crock Pot), Braised Lamb Shanks with Celery Root and. 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. Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat.
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