Rosemary Lamb Shanks Recipe

Name: Rosemary Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 (14 ounce) lamb shanks, trimmed; 2 carrots, 1/4-inch diagonal slices; 2 stalks celery, 1/4-inch diagonal slices; 1 large onion, thinly sliced; 3 garlic cloves, chopped; 2 cups dry red wine; 1 cup low sodium chicken broth, canned; 1 cup canned beef broth; 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary; 2 bay leaves; 2 teaspoons cornstarch; rosemary sprig, for garnish

Servings: persons

2 tablespoons olive oil
6 (14 ounce) lamb shanks, trimmed
2 carrots, 1/4-inch diagonal slices
2 stalks celery, 1/4-inch diagonal slices
1 large onion, thinly sliced
3 garlic cloves, chopped
2 cups dry red wine
1 cup low sodium chicken broth, canned
1 cup canned beef broth
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
2 bay leaves
2 teaspoons cornstarch
rosemary sprig, for garnish

1
Preheat oven to 375u00b0F.
2
Heat oil in heavy large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch. Transfer lamb to plate. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. Add both broths, rosemary and bay leaves. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
3
Transfer lamb shanks to platter. Tent with foil. Strain cooking liquid, reserving vegetables. Discard bay leaves. Return liquid to Dutch oven. Boil liquid until reduced to 1 1/2 cups, about 10 minutes. Mix remaining 1/4 cup wine with cornstarch until smooth. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
4
Simmer lamb until heated through. Season to taste with salt and pepper. Arrange lamb and vegetables on platter. Spoon sauce over. Garnish with rosemary sprigs and serve.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 (14 ounce) lamb shanks, trimmed, 2 carrots, 1/4-inch diagonal slices, 2 stalks celery, 1/4-inch diagonal slices, and more.

Yes, Rosemary Lamb Shanks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Lamb Shanks

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