Rosemary Braised Lamb Shanks

Ingredients
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  

Rosemary Braised Lamb Shanks的做法  

1. Preheat oven at 180C / 160c Fun.

2. Season lamb shanks with salt and pepper.

3. 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.

4. Add carrots, onions, and garlic to the pot and sauté over MEDIUM heat until golden brown, about 10 minutes.

5. 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.

6. 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.

7. Remove the pot from the oven.

8. To concentrate flavor in lamb, cook at stovetop at Medium-low heat for about 20mins without the lid.

9. Remove the lamb shank to a platter ; cove with foil to keep it warm.

10. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving.

小貼士

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)

when using oven:
180c/160c fun
for 2-2.5 hrs ( red meat) 1-1.5 hrs ( white meat)