Rosemary Braised Lamb Shanks. Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew! It's usually towards the end of winter that I start getting a craving for it.
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. This easy recipe for the best lamb shanks will bring. You can cook Rosemary Braised Lamb Shanks using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Rosemary Braised Lamb Shanks
- Prepare of lamb shanks.
- You need of Salt and pepper.
- You need of olive oil.
- It’s of onions, chopped.
- It’s of large carrots, cut into 1/4" rounds.
- It’s of garlic, minced.
- It’s of red wine.
- You need of can whole peeled tomatoes with juice.
- You need of can condensed chicken broth.
- You need of can beef broth.
- You need of chopped fresh rosemary.
- Prepare of chopped fresh thyme.
Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil. Heat the oil in a large, heavy-based ovenproof shallow saucepan over high heat.
Rosemary Braised Lamb Shanks step by step
- 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..
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. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you!