Herb Roasted Lamb Shanks
8 Lamb Shanks
Sea Salt And Pepper To Taste
3 Tablespoons Olive Oil
2 White Onions, Chopped
3 Large Carrots, Cut Into 1/4 Inch Rounds
10 Cloves Garlic, Minced
1 (750 Milliliter) Bottle Good 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
Step 1 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.
Step 2 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.
Step 3 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.
Serve with Garlic Mash potatoes, herb roasted Brussels Sprouts, Artisan Bread and salad.
Note: You can use pork neck bones or beef shanks if preferred.