Braised Lamb Shanks With Fresh Rosemary

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 lamb shanks (i have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 large carrots, peeled and cut into 1/2 inch thick rounds
• 10 garlic cloves, minced
• 1 (750 ml) bottle dry red wine (sangiovese is good)
• 1 (28 ounce) can diced tomatoes with juice
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1 (14 1/2 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 teaspoons grated lemon zest

Recipe

• 1 sprinkle lamb with salt and pepper.
• 2 heat oil in heavy, large pot over medium-high heat.
• 3 working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
• 4 transfer to bowl.
• 5 remove all but about 2 tablespoons of oil from pan.
• 6 add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
• 7 stir in all remaining ingredients.
• 8 return lamb to pot, pressing down to submerge.
• 9 bring liquid to boil, reduce heat to medium low, and cover.
• 10 simmer until meat is tender, about 2 hours.
• 11 uncover pot; simmer till meat is very tender, about 30 minutes.
• 12 (can be made 1 day ahead. chill until cold, cover, and keep chilled. rewarm over medium heat before continuing.) transfer lamb to platter; tent with foil.
• 13 boil juices in pot till thickened, about 15 minutes.
• 14 season with salt and pepper and spoon over lamb.