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Braised Lamb Shanks with Rosemary

Updated: Dec 3, 2018

Braised Lamb Shanks with Rosemary is delicious. The combination of the braised lamb along with the rosemary, wine, and vegetables is a winner. It's hard to believe how easy it is to prepare this dish. It can be made ahead so it is perfect for dinner parties and even holiday celebrations. It is truly elegant and memorable.

Ingredients for Braised Lamb Shanks with Rosemary:

serves 4

4 lamb shanks

olive oil

1 medium onion, diced (about 1 1/2 cups)

2 carrots, peeled and diced (about 3/4 cup)

2 parsnips, peeled and diced (about 3/4 cup)

3-4 stalks celery, diced (about 1 cup)

3 cloves garlic, minced

6 ounces tomato paste

1 14.5 ounces can diced tomatoes

2 cups red wine

1-15 ounce can beef broth

1 1/2 cups water

2 bay leaves

Kosher salt


Time-Saving Tips: The entire dish can be made in advance and refrigerated for a couple of days. Remove from refrigerator about an hour before heated. Heat in the oven at around 350-degrees until hot.

Let's see what we need.

Now we can start to cook.

Preheat the oven to 375 - degrees. Season the shanks well with salt and pepper. Heat 3 tablespoons of oil in a large pot and add the shanks. Brown well on all sides. Remove lamb from the pot and transfer to a dish.

To the empty pot add the onions, carrots, celery, and parsnips. Season with salt and pepper and add a little bit of oil if the pan seems dry. Saute 5 - 10 minutes on low until the vegetables start to turn golden. Then add the tomato paste, rosemary, and garlic. saute a minute or two until garlic is fragrant. Now add the wine, canned tomatoes, water, and broth. Stir and bring to a simmer. Add the shanks and do your best to submerge them in all of the liquid. Bring to a boil and then reduce to a simmer.

Cover the pot and place in the oven. Cook for about 1 1/2 to 2 hours until meat is very tender. Start checking the meat around an hour. If the meat is no longer fully covered carefully turn them over. If needed add 1/4 cup of water to the pot. I did not add any additional liquid. Once it is tender....

It's ready! Doesn't it look fabulous? I served it with Parmesan Polenta and it was really delicious. All I can say is that if you like lamb and want to wow your guests this is the way to go. Since it can be made in advance you will feel like a guest at your own dinner party. I will be making this again very soon.



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