braised lamb shanks

How To Make braised lamb shanks

• 1

  Preheat oven to 350F.
• 2

  Combine flour, salt and pepper in plastic or paper bag. Add shanks 1 at a time to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)
• 3

  Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot.
• 4

  Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
• 5

  Add remaining 1 tablespoon oil to Dutch oven, if needed.
• 6

  Add onion and garlic; cook and stir 5 minutes.
• 7

  Stir in broth, wine and rosemary; bring to a boil over high heat.
• 8

  Return lamb and any accumulated juices from plate to Dutch oven.
• 9

  Cover; place in preheated oven.
• 10

  Cook 1 1/2 to 2 hours or until lamb is fork tender. Transfer lamb to serving platter; keep warm.
• 11

  Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.)
• 12

  Pour sauce over lamb.
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