lamb_shanks_braised_in_red_wine_and_tomatoes
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Table of Contents
Lamb Shanks Braised with Red Wine and Tomatoes
Ingredients
- 2 lamb shanks (about 5 pounds total)
- 2 tablespoons olive oil
- 1/2 medium onions, chopped
- 1 large carrots, peeled, cut into 1/4-inch-thick rounds
- 3 garlic cloves, minced
- 250-ml dry red wine
- 1 12-ounce can diced tomatoes with juices
- 1 6 ounces chicken stock
- 1 6 ounce beef stock
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoons grated lemon peel
Procedure
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Add shanks to pot and cook until brown on all sides, about 8 minutes.
- Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes.
- Stir in all remaining ingredients.
- Return shanks to pot, pressing down to submerge.
- Bring liquids to boil.
- Reduce heat to medium-low.
- Cover and simmer until meat is tender, about 2 hours.
- Uncover pot and simmer until meat is very tender, about 30 minutes longer.
- Transfer shanks to platter; tent with foil.
- Boil juices in pot until thickened, about 15 minutes.
- Season with salt and pepper.
- Spoon over shanks.
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