Saturday, April 16, 2011

Dinner In- Rosemary Braised Lamb Shanks

Pin It Now! We don't go out to dinner much in order to save another Saturday night in, but we are doing it up in style.  I went to a local market in search of cheap lamb...the butcher told me lamb prices have skyrocketed in the last idea why.  He sold me some lamb shanks...and I looked at him and said "What do I do with these?"  I had no clue...of course he barely spoke English, so I got home and googled it.  I found this recipe and it sounded wonderful.  Let me tell you, my house has smelled fantastic all afternoon.  I made couscous to go with it and soak up the juices.  (you can find the recipe for the couscous with the link for Lamb Tagine)  This was a great way to cook a very tough cut of meat...Happy Cooking!!

**Just finished eating this...OMG!!!!!!  this was outstanding!!  The meat fell off the gamey taste AT ALL...the sauce was divine.  I can't wait to make this again.  Wonderful meal.**

Rosemary Braised Lamb Shanks (recipe from All Recipes)


  • 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 (use something you would actually drink)
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can Low sodium/fat free chicken broth
  • 1 (10.5 ounce) can low sodium/fat free beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme


  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.

Couscous Recipe:

2Tbs Butter
1/2 cup shallots finely chopped
1 1/2 cups Israeli (pearl) couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1 3/4 cup chicken broth
1/2 tsp salt
1/4 cup parsley minced
zest of 1/2 lemon
1/4 cup raisins (optional)
black pepper (to taste)

Melt butter in a saucepan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, lemon zest (and raisins if using).  Season with black pepper to taste.
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