Braised lamb shanks with thyme and rosemary recipe

Braised Lamb Shanks with Thyme and Rosemary recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for braised lamb shanks with thyme and rosemary is a delicious and hearty dish that will impress your dinner guests. The lamb shanks are slow-cooked to perfection, resulting in tender and flavorful meat. The combination of thyme and rosemary adds a fragrant and aromatic touch to the dish. With just a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen.

Keywords: braised lamb shanks, thyme, rosemary, recipe, slow-cooked.

Braised lamb shanks with thyme and rosemary recipe details

Braised lamb shanks with thyme and rosemary recipe, recipe Rating: 4.9
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Ingredients

6 lamb shanks

2 cups carrots, chopped

2 cups celery, chopped

1 cup onion, chopped

3 sprigs fresh thyme

3 sprigs fresh rosemary

4 Tablespoons tomato paste

3 cups red wine

6 cups lamb stock

Instructions:

Trim all silverskin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan. In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water).

Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored.