Rosemary Braised Lamb Shanks

When it comes to delicious, home cooked comfort foods, rosemary braised lamb shanks take the cake and the cherry on top. A concoction of mature and savory flavors, this dish has been a favorite for many people across the world.

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 some of the warmth to your home.

Health Benefits

For people who suffer with anemia symptoms and lack of hemoglobin, this dish provides abundant quantities of iron and protein. Not only that but lamb meat is also rich with vitamin B12, B3, B2 and more, which are all essential for a healthy nervous system.

Ingredients

lamb shanks: 6

Salt and pepper to taste

extra virgin olive oil: 2 tbsp

large onions--chopped: 2

large carrots (cut into ¼ inch round pieces): 3

garlic cloves, minced: 10

red wine of your choice: 750 ml

whole, peeled tomatoes with juice: 1 (28 ounce) can

condensed chicken broth: 1 (10.5 ounce) can

beef broth: 1 (10.5 ounce) can

fresh rosemary (chopped): 5 tsp

fresh thyme (chopped): 2 tsp

How To Make Rosemary Braised Lamb Shanks

1. Wash lamb shanks thoroughly and pat dry with a paper towel.
2. Rub salt and pepper on both sides of each shank and set aside.
3. Heat olive oil in a large pot or Dutch oven over a medium-high flame.
4. Add shanks to the pot in batches, frying each side for 8 minutes, or until brown and cooked through. Transfer shanks to a plate and keep aside.
5. In the same pot or Dutch oven, add onions, garlic and carrots; sauté for 10 minutes or until golden brown.
6. Pour wine, chicken and beef broth and tomatoes with the juice into the pot and season with thyme and rosemary.
7. Add the shanks back to the pot, pressing each one down to submerge in the sauce.
8. Bring the sauce to a boil and then reduce heat to a medium-low. Cover pot with lid and let it simmer for 2 hours or until the meat is tender.
9. Remove lid from the pot and let the sauce simmer for another 20 minutes.
10. Remove shanks from the sauce and set aside (keep them warm)
11. Heat and cook the sauce further for 15 more minutes or until it thickens.
12. Plate the shanks and spoon the sauce on top. Serve with polenta or sides of your choice.

Trivia

The herb rosemary gets its English name from the original one in Latin called ros-marinis which means “mist of the sea” or “dew of the sea”. This is because the foliage grows in 2-7 feet high shrubs on cliffs near the seas of Spain, Greece, France and Italy.