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Rosemary Braised Lamb Shanks

S. HODGE
  • 150 minutes
  • Serves 6

INGREDIENTS

6

lamb shanks

salt and pepper

2 tbsp

olive oil

2

onions, chopped

3

large carrots, cut into 1/4 inch rounds

10 cloves

garlic, minced

1

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 tsp

chopped fresh rosemary

2 tsp

chopped fresh thyme