Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rosemary braised lamb shanks. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Rosemary Braised Lamb Shanks is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Rosemary Braised Lamb Shanks is something which I’ve loved my entire life. They’re nice and they look fantastic.
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. Heat the oil in a large, heavy-based ovenproof shallow saucepan over high heat. Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary.
To get started with this particular recipe, we must prepare a few components. You can have rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- Take 6 lamb shanks
- Take to taste Salt and pepper
- Make ready 2 tablespoons olive oil
- Prepare 2 onions, chopped
- Make ready 3 large carrots, cut into 1/4" rounds
- Prepare 10 cloves garlic, minced
- Get 1 bottle (750 milliliter) red wine
- Prepare 1 (28 ounce) can whole peeled tomatoes with juice
- Make ready 1 (10.5 ounce) can condensed chicken broth
- Get 1 (10.5 ounce) can beef broth
- Prepare 5 teaspoons chopped fresh rosemary
- Make ready 2 teaspoons chopped fresh thyme
Long, slow roasting or braising breaks the tissue down, making the. Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta. Like any braised meat, lamb shanks are easier to pull off than you might think. To make it more approachable, I think it's helpful to break down this braise into four steps: searing, sautéeing, adding the liquid, and cooking in the oven.
Steps to make Rosemary Braised Lamb Shanks:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven 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.
- Enjoy!
Like any braised meat, lamb shanks are easier to pull off than you might think. To make it more approachable, I think it's helpful to break down this braise into four steps: searing, sautéeing, adding the liquid, and cooking in the oven. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
So that is going to wrap this up with this special food rosemary braised lamb shanks recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
