How to Make Perfect Lamb Shank - Recipe

INGREDIENTS

6 lamb shanks (about 5 pounds total)

2 tablespoons olive oil

2 medium onions, chopped

3 large carrots, peeled, cut into 1/4-inch-thick rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine

1 28-ounce can diced tomatoes with juices

1 14 1/2-ounce can low-salt chicken broth

1 14 1/2-ounce can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons grated lemon peel

PREPARATION

Sprinkle shanks with salt and pepper. Heat up the oil in a heavy large pot over medium-high heat. Add shanks in batches of 1-3 to pot and cook until brown on all sides, about 8-10 minutes. Transfer shanks to large bowl once they are done.

Add onions, carrots and garlic to pot and fry until golden, about 10 minutes. Stir in all remaining ingredients. Place shanks back in pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover pot; simmer until meat is tender, about 2 hours.

Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; cover with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks and enjoy!