The new way preparing recipe Rosemary Braised Lamb Shanks with 12 ingredients and 4 stages of easy cooking, which is tasty delicious.
Without fail cooking ultimate Rosemary Braised Lamb Shanks easy, tasty, practical.
How are you all, now you can cook recipe Rosemary Braised Lamb Shanks with 12 ingredients and 4 steps. Next this is how to cook, please read carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Rosemary Braised Lamb Shanks.
Ingredients for Rosemary Braised Lamb Shanks
Needed 6 : lamb shanks.
Needed to taste : Salt and pepper.
Prepare 2 tablespoons : olive oil.
Prepare 2 : onions, chopped.
Needed 3 : large carrots, cut into 1/4" rounds.
Prepare 10 cloves : garlic, minced.
Prepare 1 bottle (750 milliliter) : red wine.
Prepare 1 (28 ounce) : can whole peeled tomatoes with juice.
Needed 1 (10.5 ounce) : can condensed chicken broth.
Prepare 1 (10.5 ounce) : can beef broth.
Needed 5 teaspoons : chopped fresh rosemary.
Prepare 2 teaspoons : chopped fresh thyme.
If all raw materials Rosemary Braised Lamb Shanks it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking 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!.
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