Rosemary Braised Lamb Shanks
Loreilei6868
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
when using oven:
180c/160c fun
for 2-2.5 hrs ( red meat) 1-1.5 hrs ( white meat)
Tips:
1) 2/3 tsp is about 1/2 tsp+ 1/8 tsp
2) 1 tbsp fresh chopped herbs = 1 tsp dried (1/3 tbsp)
用料
| lamb shanks, (marinated with salt and pepper ) | 1 |
| carrots | 1/2 large, triangle chunks |
| onions | 1/3, finely chopped |
| garlic | 2 cloves, minced |
| for the broth | (225g in total w/o tomatoes) |
| red wine | 125 ml |
| canned tomatoes with juice, whole peeled | 133g |
| condensed chicken broth | 50g |
| beef broth | 50g |
| rosemary | 1/4 tsp dried / 1 tsp fresh |
| thyme | 1/8 tsp dried / 1/3 tsp fresh |
| salt and pepper | to taste |
Rosemary Braised Lamb Shanks的做法
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Preheat oven at 180C / 160c Fun.
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Season lamb shanks with salt and pepper.
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1) over medium-high heat, cook shanks until brown on all sides, about 8 minutes.
2) Transfer shanks to a plate; set aside.
Tips: Better to use a LARGE dutch oven. Cook in batches if needed. -
Add carrots, onions, and garlic to the pot and sauté over MEDIUM heat until golden brown, about 10 minutes.
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Stir in 125ml wine, 50 g chicken broth, 50g beef broth (about 225 ml liquid in total) and 133g canned tomatoes w juice.
Add 1/4 tsp dried rosemary, and 1/8 tsp dried thyme.
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1) Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low.
2) Transfer the pot to oven and cook for 2 - 2.5 hrs until the bone could be effortlessly removed from the meat.
Tips:
stovetop:Cover and simmer until meat is tender, about 2 hours. -
Remove the pot from the oven.
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To concentrate flavor in lamb, cook at stovetop at Medium-low heat for about 20mins without the lid.
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Remove the lamb shank to a platter ; cove with foil to keep it warm.
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Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving.
小贴士
1) 2/3 tsp is about 1/2 tsp+ 1/8 tsp
2) 1 tbsp fresh chopped herbs = 1 tsp dried (1/3 tbsp)
when using oven:
180c/160c fun
for 2-2.5 hrs ( red meat) 1-1.5 hrs ( white meat)
