Ingredients
6 pieces Lamb shanks
1 pinch salt and pepper
2 tablespoons Olive oil
2 pieces Chopped Onions
3 Large carrots, chopped
10 cloves Garlic
1 bottle Red Wine
28 ounces Whole peeled tomatoes with juice, can
10.5 ounces Condensed chicken broth, can
10.5 ounces Condensed beef broth, can
5 teaspoons Fresh Rosemary, chopped
2 teaspoons Fresh Thyme, chopped
Preparation
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, bout 8 minutes. Transfer shanks to plate.
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.
