Pair with Famille Perrin Cotes Du Rhone Villages red or Monsanto Chianti Classico
6 lamb shanks
2 tablespoons olive oil
10 cloves garlic, minced
2 onions, chopped
3 large carrots, cut into ¼ in. rounds
1 bottle red wine
1 (28 oz.) can whole peeled tomatoes
1 (10.5 oz.) can beef broth and 1 can (10.5 oz.) chicken broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Salt and pepper to taste.
1. Season 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. Transfer shanks to a plate.
2. Add onions, carrots and garlic to the pot and sauté until golden brown. Stir in the 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 the meat is
done, about 2 hours.
3. Remove the cover from the pot and simmer for another 20 minutes. Transfer the shanks to a platter
and place in a warm oven. Boil the juices in the pot until thickened, about 15 minutes. Spoon over the
shanks and serve.