Lamb Shank Braised in White Wine with Rosemary

Ingredients

• 2 tablespoons olive oil
• 4 lamb shanks
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cups white wine
• 2 cups chicken broth
• 1 teaspoon dried rosemary
• salt and pepper to taste

Directions

1. Heat the olive oil in a large, heavy bottomed pot over medium-high heat.
2. Add the lamb shanks and brown on all sides, about 5 minutes per side.
3. Add the garlic, onion, carrots, and celery and sauté until the vegetables are softened, about 5 minutes.
4. Add the white wine and chicken broth and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1 to 1 ½ hours or until the lamb is tender.
6. Uncover the pot, add the rosemary, and simmer for an additional 15 minutes.
7. Season with salt and pepper to taste.
8. Serve with your favorite sides.

Interesting Facts

• Lamb shank is a cut of meat from the leg of a sheep.
• Braising is a cooking method in which meat is cooked in a liquid, such as a broth or wine.
• Rosemary is a fragrant, evergreen herb native to the Mediterranean region.