Rosemary Braised
Lamb Shanks
Braising -
A way
of cooking meat, fish, seafood or vegetables by first
searing the item in hot fat and then simmering it, covered,
in liquid to finish. Braising uses large pieces, as
opposed to smaller pieces for items. Also the cut of
meat is much cheaper and the braising tenderizes the meat.
6 Lamb Shanks
Salt and Pepper
2 T olive oil
2 onions, chopped
3 large carrots
chopped
10 cloves garlic,
minced
1 750 ml red wine
1 28oz can whole
peeled tomatoes with juice
2 cans condensed
chicken broth
5 teaspoons
chopped fresh thyme
2 teaspoons
chopped fresh rosemary
1. Season shanks
with salt and pepper. Heat oil in large pot over med.
heat. Work in batches and brown shanks well on all sides
(about 8 mins). Transfer to plate.
2. Add onions,
carrots, garlic to pot and saute until golden brown (about
10 min). Stir in wine, tomatoes, broth. Add
rosemary and thyme. Return shanks and press down to
submerge. Bring to boil then reduce heat to med-low.
Cover and simmer until meat is tender, about 2 hrs.
3. Remove cover
from pot. Simmer about 20 mins. longer. Remove
shanks, place in warm oven. Boil juices in about 15
min. Spoon over shanks.
If you try this
recipe, please let me know if you enjoyed it.
maria@coreguelph.ca
