Saturday, June 26, 2010

Braised Lamb Shanks

Oh this is really yummy and a must try if you like lamb.

6 lamb shanks
2 Tbls olive oil
10 cloves garlic minced
2 onions chopped
3 large carrots cut into 1/2 inch pieces
1 bottle (750ml) red wine
1 28 oz can whole peeled tomatoes
1 10 oz can chicken broth
1 10 oz can beef broth
5 tsp fresh rosemary
2 tsp fresh thyme
salt and pepper

In a heavy pot heat oil and brown lamb shanks (in batches) on all sides about 8 minutes.
Remove from pan and set aside.
Add onions, carrots and minced garlic to pot and saute unitl golden brown, about 10 minutes or so. Stir in Wine, broth, tomatoes, rosemary and thyme. Return shanks to pot pressing down to submerge. Simmer for 2 hours until tender.

Remove cover from pot; simmer for 20-30 minutes longer. Transfer shanks to platter, place in a warm (200f) oven. Simmer juice in pot until thickened, about 15 minutes. Spoon sauce over shanks. Serve with green peas and mashed potatoes, rice, or polenta. Enjoy!!!

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