How To Prepare Rosemary Braised Lamb Shanks?

Product(s):

NZ Premium Grass-Fed Lamb Hind Shanks        

• 3 Lamb Hind Shanks
• salt & pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

1. Sprinkle shanks with salt & pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots & garlic to pot & sauté until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth & beef broth. Season with rosemary & thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, & simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.