Ingredients
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6 lamb shanks
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salt and pepper
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2 tablespoons olive oil
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3 large carrots, cut into 1/4 inch rounds
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10 cloves garlic, minced
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750 ml red wine
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250 ml chicken broth
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250 ml beef broth
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5 teaspoons chopped fresh rosemary
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2 teaspoons chopped fresh thyme
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2 large onions, diced
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2 (440 g) cans whole peeled tomatoes with juice
Instructions
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken broth and beef broth.
- Season with rosemary and thyme.
- Return shanks to pot, pressing down to submerge.
- Bring to a boil, then reduce heat to medium-low.
- Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.