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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Nutrition
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
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