Ingredients
-
6 lamb shanks
-
salt and pepper to taste
-
2 tablespoons olive oil
-
3 large carrots, cut into 1/4 inch rounds
-
2 onions, chopped
-
10 cloves garlic, minced
-
1 (750 milliliter) bottle red wine
-
1 (28 ounce) can whole peeled tomatoes with juice
-
1 (10.5 ounce) can condensed chicken broth
-
1 (10.5 ounce) can beef broth
-
5 teaspoons chopped fresh rosemary
-
2 teaspoons chopped fresh thyme
Description
-
Season lamb shanks with salt and pepper.
-
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.
-
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.
-
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.
-
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.