Lamb Shanks with Rosemary

By á-47894

2 part dinner (2nd part is better!)

Ingredients

• 6 lamb shanks (about 5 pounds total)
• 2 T olive oil
• 2 medium onions, chopped
• 3 large carrots, cut
• 10 garlic cloves, minced
• 1 750 ml bottle dry red wine
• 1 28 oz can diced tomatoes with juices
• 1 14 1/2 ounce low salt chicken broth
• 1 14 1/4 ounce low salt beef broth
• 5 t chopped fresh rosemary
• 2 t chopped fresh thyme
• 2 t grated lemon peel

Preparation

Step 1

Sprinkle shanks with salt and pepper. Heat oil in large pot over medium high heat, and brown shanks in batches. Transfer to a bowl. Add onions, carrots, and garlic and sauté until golden, about 10 minutes. Return shanks to pot, bring liquids to boil, and cover. Simmer until meat is tender, about 2 hours. Uncover, simmer until meat is very tender, about another 30 minutes longer. Can be made a day ahead. Transfer shanks to platter, tent with foil. Boil juices until thickened about 15 minutes. Season sauce, serve over shanks.

SECOND MEAL:
Saute chopped onions and red bell peppers. Chopped leftover lamb, add to onion mixture with any remaining lamb juices and canned Italian tomatoes. Add red wine to taste. Simmer sauce until thick, serve over rigatoni, topping with grated parmesan cheese. Better than the first dinner!