rosemary lamb shanks

Name: Rosemary Lamb Shanks
Prep time: 20 min
Cook time: 2 h 15 min
Yield: 6
Cuisine: Australian
Ingredients: 2 tablespoon(s) olive oil; 6 14-oz - lamb shanks, trimmed; 2 - carrots, 1/4-inch diagonal pieces; 2 stalk(s) celery, 1/4-inch diagonal pieces; 1 large onion, thinly sliced; 3 clove(s) garlic, chopped; 2 cup(s) dry red wine; 1 cup(s) chicken broth; 1 cup(s) beef broth; 2 tablespoon(s) fresh rosemary, chopped (or 2 tsp dried); 2 - bay leaves; 2 teaspoon(s) cornstarch; - fresh rosemary sprigs

(3 RATINGS)

9 Pinches 3 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 14, 2018

I've been making this dish for over 20 years. It was one of our favorite ways to have lamb shanks. I usually cook this a little longer (about an hour) so that the meat falls off of the bones.

Rate

prep time 20 Min

cook time 2 Hr 15 Min

method Bake

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
6 14-oz - lamb shanks, trimmed
2 - carrots, 1/4-inch diagonal pieces
2 stalks celery, 1/4-inch diagonal pieces
1 large onion, thinly sliced
3 cloves garlic, chopped
2 cups dry red wine
1 cup chicken broth
1 cup beef broth
2 tablespoons fresh rosemary, chopped (or 2 tsp dried)
2 - bay leaves
2 teaspoons cornstarch
- fresh rosemary sprigs

How To Make rosemary lamb shanks

Step 1

Preheat oven to 375ºF.

Step 2

Heat oil in heavy large Dutch oven over medium-high heat.
Step 3

Season lamb shanks with salt and pepper.
Step 4

Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch.
Step 5

Transfer lamb to plate.
Step 6

Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes.
Step 7

Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes.
Step 8

Add both broths, rosemary and bay leaves.
Step 9

Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
Step 10

Transfer lamb shanks to platter. Tent with foil.
Step 11

Strain cooking liquid, reserving vegetables.
Step 12

Discard bay leaves. Return liquid to Dutch oven.
Step 13

Boil liquid until reduced to 1 1/2 cups, about 10 minutes.
Step 14

Mix remaining 1/4 cup wine with cornstarch until smooth.
Step 15

Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes.
Step 16

Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
Step 17

Simmer lamb until heated through. Season to taste with salt and pepper.
Step 18

Arrange lamb and vegetables on platter.
Step 19

Spoon sauce over.
Step 20

Garnish with rosemary sprigs and serve.
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