Recipe: Rosemary Braised Lamb Shanks

Written by Andersons. Posted in Recipes

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.