Rosemary Braised Lamb Shanks


  1. Season shanks, heat oil in large pot over medium-high, and brown shanks all sides (8 mins). Tansfer to plate.
  2. Add onions, carrots, and garlic; saute 10 mins. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Return chanks to pot and submerge. Bring to boil, then reduce to simmer. Cover for 2 hours.
  3. Remove cover; simmer 20 additional minutes. Transfer shanks to platter in warm oven. Boil juices until thickened, 15 mins. Spoon over shanks.