Braised Lamb in Red Wine
6 Lamb shanks
2 Tbs. Oil
2 Onion, chopped
3 large Carrots, sliced
10 large Garlic cloves, crushed
1 bottle (750milliliter) red Wine
1 (28 oz) can peeled tomatoes with the juice
1.5 cups Chicken Broth
1.5 cups Beef Broth
5 teaspoon fresh Rosemary, chopped
2 teaspoons fresh Thyme, chopped
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate
Add onions, carrots and garlic to pot and sauté 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, and then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
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.