Rosemary Lamb Shanks

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 (14 ounce) lamb shanks, trimmed
• 2 carrots, 1/4-inch diagonal slices
• 2 stalks celery, 1/4-inch diagonal slices
• 1 large onion, thinly sliced
• 3 garlic cloves, chopped
• 2 cups dry red wine
• 1 cup low sodium chicken broth, canned
• 1 cup canned beef broth
• 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
• 2 bay leaves
• 2 teaspoons cornstarch
• rosemary sprig, for garnish

Recipe

• 1 preheat oven to 375ºf.
• 2 heat oil in heavy large dutch oven over medium-high heat. season lamb shanks with salt and pepper. working in batches, add lamb to dutch oven; brown on all sides, about 8 minutes per batch. transfer lamb to plate. add carrots, celery, onion and garlic to dutch oven; saute until light brown, about 4 minutes. add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. add both broths, rosemary and bay leaves. return lamb to dutch oven; cover. cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
• 3 transfer lamb shanks to platter. tent with foil. strain cooking liquid, reserving vegetables. discard bay leaves. return liquid to dutch oven. boil liquid until reduced to 1 1/2 cups, about 10 minutes. mix remaining 1/4 cup wine with cornstarch until smooth. add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. return lamb and vegetables to dutch oven. (can be prepared 1 day ahead. cover and refrigerate.).
• 4 simmer lamb until heated through. season to taste with salt and pepper. arrange lamb and vegetables on platter. spoon sauce over. garnish with rosemary sprigs and serve.