Rosemary-Braised Lamb Shanks

By margiekyle

Ingredients

• 6 meaty lamb shanks
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, chopped
• 10 cloves garlic, chopped
• 2 cups red wine
• 1 (28-ounce) can whole tomatoes with juice
• 2 cups chicken stock
• 1 cup beef stock
• 1 1/2 tablespoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Details

Adapted from lecreuset.com

Preparation

Step 1

Season the lamb with salt and pepper.

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.

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).

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.