Braised Lamb Shanks with Rosemary | Recipe Cart
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serv
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Spoon
- Serving platter
- Aluminum foil
- Refrigerator
Ingredients
- 6 lamb shanks (about 5 pounds total)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 large carrots, peeled, cut into 1/4-inch-thick rounds
- 10 garlic cloves, minced
- 1 750-ml bottle dry red wine
- 1 28-ounce can diced tomatoes with juices
- 1 14 1/2-ounce can low-salt chicken broth
- 1 14 1/2-ounce can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon peel
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