Red Wine and Rosemary Braised Lamb Shanks

Ingredients

• 6 lamb shanks
• salt and pepper
• 2 tablespoons olive oil
• 2 large onions, diced
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 750 ml red wine

• 2 (440 g) cans whole peeled tomatoes with juice
• 250 ml chicken broth
• 250 ml beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Directions

1. 1

   Sprinkle shanks with salt and pepper.

2. 2

   Heat oil in heavy large pot over medium-high heat.

3. 3

   Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.

4. 4

   Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.

5. 5

   Stir in wine, tomatoes, chicken broth and beef broth.

6. 6

   Season with rosemary and thyme.

7. 7

   Return shanks to pot, pressing down to submerge.

8. 8

   Bring to a boil, then reduce heat to medium-low.

9. 9

   Cover, and simmer until meat is tender, about 2 hours.

10. 10

    Remove cover from pot, and simmer about 20 minutes longer.

11. 11

    Transfer shanks to platter, place in a warm oven.

12. 12

    Boil juices in pot until reduced and thickened, about 15 minutes.

13. 13

    Spoon over shanks.