Flavorful, tender and delicious, this is one of our favorite recipes for lamb shanks and makes a great main dish for Easter. Can be made one day ahead so that you can kick back and enjoy the holiday.
Enjoy!
Ingredients
Yields six servings
• 6 lamb shanks
(about 5 pounds total)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 large carrots, peeled, cut into 1/4-inch-thick rounds
• 10 garlic cloves, minced
• 1 750-ml bottle dry red wine
• 1 28-ounce can diced tomatoes with juices
• 1 14 1/2-ounce can low-salt chicken broth
• 1 14 1/2-ounce can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 teaspoons grated lemon peel
Preperation:
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 medium-low. Cover and simmer until meat is tender, about 2 hours. Uncover pot and simmer another 30 minutes until meat is very tender. Transfer shanks to platter and tent with foil. Boil juices in pot for about 15 minutes until thickened. Season with salt and pepper. Spoon sauce over shanks.
