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Ok I am obsessed! I haven't had so much fun cooking with a specific meat in a while and I've started cooking with Lamb! Perfect for the season its tender and it pairs well with dark beer or a red wine.


Prep 30m Cook 2h




  • 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




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


Add onions, carrots, and garlic to the 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.


Remove cover from the pot. Simmer about 20 minutes longer. Transfer shanks to a platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.


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