Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rosemary braised lamb shanks. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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. Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!
Rosemary Braised Lamb Shanks is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Rosemary Braised Lamb Shanks is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary Braised Lamb Shanks:
- Prepare 6 lamb shanks
- Take to taste Salt and pepper
- Get 2 tablespoons olive oil
- Get 2 onions, chopped
- Get 3 large carrots, cut into 1/4" rounds
- Prepare 10 cloves garlic, minced
- Prepare 1 bottle (750 milliliter) red wine
- Make ready 1 (28 ounce) can whole peeled tomatoes with juice
- Take 1 (10.5 ounce) can condensed chicken broth
- Make ready 1 (10.5 ounce) can beef broth
- Prepare 5 teaspoons chopped fresh rosemary
- Make ready 2 teaspoons chopped fresh thyme
They are more inexpensive than other cuts of Lamb shank meat has a good deal of connective tissue, making it a tough meat. Long, slow roasting or braising breaks the tissue down, making the. Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta. Like any braised meat, lamb shanks are easier to pull off than you might think.
Instructions to make Rosemary Braised Lamb Shanks:
- 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.
- Enjoy!
Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta. Like any braised meat, lamb shanks are easier to pull off than you might think. To make it more approachable, I think it's helpful to break down this braise into four steps: searing, sautéeing, adding the liquid, and cooking in the oven. Braised Lamb Shanks with Rosemary Polenta. The flavors in this recipe are reminiscent of the Italian dish osso buco (though we use lamb shanks instead of veal).
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