Braised Lamb Shanks

Today I made one of my favorite dishes. It was beyond delicious. The recipe is very simple.

Ingredients

• 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
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Directions

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. I also added one whole Halapeno pepper for a little heat.
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.

I also made Mushroom Rice as a garnish.

Ingredients

• 1 cup uncooked long-grain rice
• 1 (10.5 ounce) can condensed French onion soup
• 1 (10.5 ounce) can beef broth
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

You will be a star of any dinner, if you cook it. You wife will love you forever...