ROSEMARY BRAISED LAMB SHANKS RECIPE | ALLRECIPES
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 Lamb Shanks
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
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, CarbohydrateContent 17.6 g, CholesterolContent 92.7 mg, FatContent 21.8 g, FiberContent 3.1 g, ProteinContent 30.3 g, SaturatedFatContent 7.7 g, SodiumContent 758.7 mg, SugarContent 7.3 g
BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 10 minutes
Prep Time 40 minutes
Cook Time 02 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 35g protein.
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ROSEMARY BRAISED LAMB SHANKS RECIPE | ALLRECIPES
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Reviews 4.5
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- 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.
BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT
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