![](admin/recipeuploads/1704367502.webp)
Ingredients
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6 lamb shanks
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salt and pepper to taste
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2 tablespoons olive oil
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3 large carrots, cut into 1/4 inch rounds
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2 onions, chopped
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10 cloves garlic, minced
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1 (750 milliliter) bottle red wine
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1 (28 ounce) can whole peeled tomatoes with juice
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1 (10.5 ounce) can condensed chicken broth
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1 (10.5 ounce) can beef broth
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5 teaspoons chopped fresh rosemary
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2 teaspoons chopped fresh thyme
Description
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Season lamb shanks with salt and pepper.
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Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.
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Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
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Return shanks to the 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.
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Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving.