Food

Rosemary Braised Lamb Shanks

This recipe is amazing!!!  

It's off of All Recipes.com

I did this for my husband's backpacking trip a couple of weeks ago.  When it was finished we put it in Freezer ZipLock bags (double bagged) and then froze it.  

The first night of their trip, they just popped it into boiling water (bag and all) and the whole group gave it a five star review!!

Click the following link for the whole recipe:  Braised Lamb Shanks

Ingredients

• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 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

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
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.
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.

I love fixing fun meals for my family. (Well now it is for my husband and me!)  Hope you enjoy the pictures!  I'll get around to adding them sometime soon.