Rosemary Braised Lamb Shanks. 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. Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta.

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. You can have Rosemary Braised Lamb Shanks using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rosemary Braised Lamb Shanks

1. It's 6 of lamb shanks.
2. Prepare to taste of Salt and pepper.
3. You need 2 tablespoons of olive oil.
4. You need 2 of onions, chopped.
5. Prepare 3 of large carrots, cut into 1/4" rounds.
6. Prepare 10 cloves of garlic, minced.
7. Prepare 1 bottle (750 milliliter) of red wine.
8. Prepare 1 (28 ounce) of can whole peeled tomatoes with juice.
9. You need 1 (10.5 ounce) of can condensed chicken broth.
10. You need 1 (10.5 ounce) of can beef broth.
11. It's 5 teaspoons of chopped fresh rosemary.
12. It's 2 teaspoons of chopped fresh thyme.

Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of Lamb shank meat has a good deal of connective tissue, making it a tough meat. Long, slow roasting or braising breaks the tissue down, making the. Season the lamb shanks with salt and pepper.

Rosemary Braised Lamb Shanks instructions

1. 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..
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..
4. Enjoy!.

Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Braised Lamb Shanks with Rosemary Polenta. The flavors in this recipe are reminiscent of the Italian dish osso buco (though we use lamb shanks instead of veal). If you can't find three-quarter-pound lamb shanks, try using one-pound cuts or the closest weight you can find. 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.