Rosemary Braised Leg of Lamb
Rosemary Braised Leg of Lamb is rich, hearty, and delicious - full of flavor that is perfect for a fancy dinner party or holiday dinner.
Prep Time5 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 35 minutes mins
Course: Main Dishes
Cuisine: American
Keyword: braising, lamb, main dish, rosemary, tomatoes
Servings: 6
Calories: 191kcal
Author: Courtney O'Dell
- 6 lamb shanks salt and pepper to taste
- 2 tsp Salt plus more to taste
- 2 tablespoons olive oil
- 2 onions chopped
- 3 carrots cut into 1/4 inch rounds
- 10 cloves garlic minced
- 1 red wine 750 milliliter bottle
- 1 tomatoes 28 ounce can whole, peeled
- 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
Pat lamb shanks dry and trim off any excess fat.
Season well with salt and pepper.
Het olive oil in large, heavy pan until shimmery.
Working in batches, cook lamb shanks until brown on all sides, about 8 minutes. Transfer shanks to plate and set aside.
Add onions, carrots and garlic to pot and sautee 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. Simmer about 20 minutes longer.
Transfer shanks to platter, place in a warm oven.
Boil juices in pot until thickened, about 15 minutes. Spoon over shanks to serve.
Serving: 1g | Calories: 191kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1007mg | Potassium: 411mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5270IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg