rosemary braised lamb shanks

Ingredients

• Servings: 6
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 1 (750 milliliter) bottle red
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• 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.
• add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. stir in , 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.