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My review
Rosemary Braised Lamb Shanks
7
S. HODGE
"Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."
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Ingredients
2 h 30 m servings 481Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sprinkle shanks with salt and 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.
- 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. 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 341455 Ratings
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Most helpful positive review
1/27/2004
This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. ...
Most helpful critical review
2/6/2010
There's nothing terribly wrong with the recipe, but on the whole it was a little thin and boring. I halved the lamb and kept the veggies the same, and it still didn't have enough substance. Fo...
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1/27/2004
This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. ...
3/17/2006
This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it...
11/12/2003
These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sau...
12/20/2002
May I just say that this recipe is truly outstanding. Lamb shanks aren't easy to get hold of in the UK but it's well worth the effort of trying to do so - not least because of this particular re...
6/25/2006
This was a wonderful dinner! To those who say there was too much liquid...be patient and REDUCE the sauce. Thanks for a great recipe.
9/12/2002
This is a classic dish for many reasons; simplicity, ease of preperation and excellent results that is sure to please. A possible variation that I have found to be excellent is the addition of ...
2/4/2003
Chop the tomatoes before adding. A little tomato paste also gives it a richer flavor. Make sure to cook down the liquid to a slightly thick consistancy. I tend to agree to serve it the next day...
1/20/2007
Recipes such as this are the reason that I love allrecipes! This is a superb dish. The lamb is meltingly tender and flavorful and the sauce is veltety and lush. I seasoned the meat with seasoned...
1/23/2010
I LOVED this! I just got a new iron Dutch Oven and made Julia Child's Beef Burgandy....so next HAD to be Lamb! I had 2 nice Shanks plus 2 nice thick bone in shoulder steaks. I pretty much went b...