Rosemary Braised Lamb Shanks

Rosemary Braised Lamb Shanks

240
S. HODGE 0

"Lamb shanks that 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. fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."

Ingredients

2 h 30 m {{adjustedServings}} servings 481 cals
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Nutrition

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  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. 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 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.
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Reviews

240
  1. 323 Ratings

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This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. ...

This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it...

These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sau...