rosemary lamb shanks

How To Make rosemary lamb shanks

• 1

  Preheat oven to 375ºF.
• 2

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

  Season lamb shanks with salt and pepper.
• 4

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

  Transfer lamb to plate.
• 6

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

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

  Add both broths, rosemary and bay leaves.
• 9

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

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

  Strain cooking liquid, reserving vegetables.
• 12

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

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

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

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

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

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

  Arrange lamb and vegetables on platter.
• 19

  Spoon sauce over.
• 20

  Garnish with rosemary sprigs and serve.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card