Best Ways to cook Rosemary Braised Lamb Shanks

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Before you jump to Rosemary Braised Lamb Shanks recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Healthy.

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In terms of sitting down to an evening meal you should also think about lean proteins and also fish such as salmon. The fantastic thing about salmon is that together with other nutrients it is also loaded with Omega-3. Protein is essential for your diet, however you don't need to eat huge amounts, as a 3 ounces is all you actually need. In order to limit your fat intake you really should cut off any obvious fat before you cook the meats.

For those who want to get started living a much healthier life the tips above are able to help you do that. Also if you cut out all the processed foods that you should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to rosemary braised lamb shanks recipe. You can cook rosemary braised lamb shanks using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Rosemary Braised Lamb Shanks:

1. Get 6 of lamb shanks.
2. Take to taste of Salt and pepper.
3. Take 2 tablespoons of olive oil.
4. Take 2 of onions, chopped.
5. Provide 3 of large carrots, cut into 1/4" rounds.
6. Prepare 10 cloves of garlic, minced.
7. You need 1 bottle (750 milliliter) of red wine.
8. Take 1 (28 ounce) of can whole peeled tomatoes with juice.
9. You need 1 (10.5 ounce) of can condensed chicken broth.
10. Use 1 (10.5 ounce) of can beef broth.
11. Provide 5 teaspoons of chopped fresh rosemary.
12. Provide 2 teaspoons of chopped fresh thyme.

Steps to make Rosemary Braised Lamb Shanks:

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven 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..
4. Enjoy!.

Braised Lamb Shanks with Rosemary Polenta. The flavors in this recipe are reminiscent of the Italian dish osso buco (though we use lamb shanks instead of veal). If you can't find three-quarter-pound lamb shanks, try using one-pound cuts or the closest weight you can find. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat.

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