From My Carolina Kitchen
6 meaty lamb shanks
Kosher salt and freshly ground pepper to taste
5 teaspoons chopped fresh rosemary
1 (750 ml) bottle red wine (I used a Cabernet Sauvignon)
Sprinkle the shanks with kosher salt and pepper. Heat the olive oil in large, heavy pot over medium-high heat. Working in batches, (Don’t crowd the skillet or they’ll steam rather than brown), brown the shanks on all sides, about 8 minutes, then transfer to a plate.
Add the onions and carrots to pot and sauté until golden brown, about 10 minutes. Add the garlic, rosemary and thyme and cook a minute or two more. (I always like to incorporate the chopped herbs with the onions at the end of browning them, because I think it brings out their flavors instead of just throwing them in with the liquids.)
Stir in the wine, tomatoes, chicken broth and beef broth. (Break up the tomatoes with a large spoon.) Return the shanks to pot, pressing down to submerge. Bring to a boil, and then reduce heat to medium-low. Cover, and simmer until meat is tender, about two and a half hours.
Lamb shanks can be fatty, so I removed the pot from the heat, let it cool and refrigerated it overnight. The next day before you’re ready to serve them, scrape off all of the accumulated fat at the top and discard. Heat the pot and bring to a simmer and cook about 20 minutes longer. Transfer the shanks to a platter and place in a warm oven. Boil the juices until they thicken, about 15 minutes. Serves six.
If your sauce is not thick enough (ours wasn’t), make a beurre manie by blending 3 T flour with 2 T softened butter to make a paste. Off heat, whisk in the beurre manie, then simmer the sauce for 2 minutes as it thickens. Spoon over the shanks and serve.
Adapted from Stacey’s Snacks via All Recipes