Rosemary & Red Wine Braised Lamb Shanks

This is a wonderful fall dish and if you like lamb, it’s an inexpensive way to enjoy it. Cooked in red wine, tomatoes, apple juice along with fresh herbs like rosemary & thyme…this dish is packed with wild and robust flavours.

It’s a great meal for entertaining with friends, or just a nice comfort meal for the family. Being a lamb lover, this dish is now one of my favourites.

Ingredients

6 lamb shanks
1 28 oz. can tomatoes, diced
3/4 cup red wine
1/2 cup apple juice
2 beef bouillion cube
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
4 garlic cloves, diced
1/2 tsp allspice
2 fresh rosemary sprigs
2 sprigs thyme
1 bay leaf
1/2 tsp ground mustard
1 tsp black ground pepper
pinch of salt
1 tablespoon apple jelly
1/4 cup raisins
1/4 cup extra virgin olive oil

Prepare

In a deep skillet add the virgin oil, sear and brown the shanks on all sides. When browned, remove and place on a paper towel to remove excess oil. Let sit.

In the same skillet add the garlic, onions, carrots and celery. Saute for 5 minutes until slightly cooked. Add the canned tomatoes, red wine, apple juice, boullion, herbs, spices and jelly. Increase to a low-medium heat and place the lamb shanks in the skillet. Baste occasionally with the sauce as they cook.

Cover and cook on a low-medium heat for 1.5 to 2 hours, stirring occasionally, and turning the shanks as the sauce reduces and thickens. In the last 30 minutes of cooking time, add the raisins.

Serve the shanks with new potatoes and garnish with a sprig of fresh rosemary. Choose a nice red wine to accompany the meal. Enjoy

Serves 4