Ingredients

• 6 lambs shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 3 large carrots , cut into ¼-inch rounds
• 2 onions , chopped
• 10 cloves garlic , minced
• 1 , 750 milliliter
• 1 , 28 ounce
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Season lamb shanks with salt and pepper.
3. 3 Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook lamb shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.
4. 4 Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes.
5. 5 Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
6. 6 Return lamb shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until lamb is tender, about 2 hours.
7. 7 Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer lamb shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes.
8. 8 Spoon sauce over lamb shanks before serving.

Nutrition per serving