Lamb shanks are my favourite thing to order in a restaurant. This recipe is so good that I may never go out to have them again…absolutely delicious! The perfect dinner for company and so easy.
Makes 2-3 servings
3 x lamb shanks
3 x large carrots cut into 2 inch pieces
5 x garlic cloves
1 tsp lemon peel
2 x medium onions cut into quarters
3 tsp fresh rosemary
2 tsp fresh thyme
1 x 28oz diced tomatoes including juices
14.5 oz beef broth, sodium reduced
14.5 oz chicken broth, sodium reduced
375 ml (1/2 bottle) dry, red wine
2 T olive oil
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to low. Cover; simmer until meat is tender, about 2 hours.
Uncover pot; simmer until meat is very tender, about 30 minutes longer.
Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Serve with mashed potatoes. Spoon sauce over shanks.
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