Red Wine And Rosemary Braised Lamb Shanks Recipes

Steps:

• 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; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

Steps:

• Sprinkle shanks with salt and pepper.
• Heat oil in heavy large pot over medium-high heat.
• Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
• Stir in wine, tomatoes, chicken broth and beef broth.
• Season with rosemary and thyme.
• Return shanks to 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 cover from pot, and simmer about 20 minutes longer.
• Transfer shanks to platter, place in a warm oven.
• Boil juices in pot until reduced and thickened, about 15 minutes.
• Spoon over shanks.