Rosemary-Braised Lamb Shanks

Rosemary-Braised Lamb Shanks
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  1. 6 meaty lamb shanks
  2. Kosher salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 2 onions, chopped
  5. 3 large carrots, chopped
  6. 10 cloves garlic, chopped
  7. 2 cups red wine
  8. 1 (28-ounce) can whole tomatoes with juice
  9. 2 cups chicken stock
  10. 1 cup beef stock
  11. 1 1/2 tablespoons chopped fresh rosemary
  12. 2 teaspoons chopped fresh thyme
  1. Heat the olive oil in the 5 QT. braiser over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter.
  2. Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5 - 7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low, or place the braiser in a 325°F oven (or a temperature that will just maintain a simmer).
  3. Your Le Creuset cookware gives you two options: cook on the range top or cook in the oven. Whatever method you choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop, remove the cover and increase the heat to medium-high. Cook until the liquid begins to thicken, 20 - 30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.
  1. ® Copyright 2015, Courtesy of Le Creuset America
Cooks Recipes

Best made with one of Le Creuset’s Signature 5 Quart Braisers.