- 4 lamb shanks, about 3/4 to 1 pound eachMake sure
- 3 Tablespoons olive oil
- 1 Cup onion, diced
- 1 Cup carrot, diced
- 4 garlic cloves, minced
- 1/2 Cup red wine
- 2 Cups beef stock
- 1 Cup chicken stock
- 3 Tablespoons tomato paste
- 1 Tablespoon fresh rosemary, chopped
Make sure lamb shanks are at room temperature.
Preheat oven to 325 degrees F.
Heat a large dutch oven over medium-high heat and add tablespoon of olive oil.
Sear lamb shanks on all sides until brown, adding more olive oil as needed.
Remove lamb shanks from pan and set aside.
Reduce heat to medium, and add onion, carrot and garlic.
Sauté for about 3 minutes until lightly browned.
Add wine and cook until reduced by half.
Add beef stock, chicken stock, tomato paste and rosemary. Stir well.
Increase heat to medium-high again, bringing sauce to a boil.
Return lamb shanks to the pan, covering and placing them in the oven.
Braise the shanks for 2 to 2 1/2 hours or until tender.
Remove lamb shanks to a serving dish, and skim excess fat off the top of the remaining sauce, reducing heat to thicken it, if needed.
Place lamb shanks on plates, spooning sauce over them and sprinkling chopped parsley on top.