Best Lamb Shanks With Tomato Olives Recipes

ROSEMARY BRAISED LAMB SHANKS

Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories World Cuisine Recipes European Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
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

Steps:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer 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. 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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Braised Lamb Shanks with Tomatoes and Rosemary image

Categories Lamb Onion Tomato Braise Rosemary White Wine Fall Kosher Parsley Gourmet

Yield Serves 6

Number Of Ingredients 11

Ingredients

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

Steps:

Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.