This was my first time making lamb shanks, and I was pretty happy with the results. They were very flavorful and tender. I served them with a side of savory polenta and garlic green beans and purple potatoes…made for a very festive meal! It also made some very nice lamb stock when finished.
- 4 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 bottle red wine
- 1 (28 ounce) can whole peeled tomatoes with juice
- 2 cans beef broth, or homemade lamb stock
- 3 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
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 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.