Herb Braised Lamb Shanks

6 lamb shanks
2 tablespoons olive oil
10 cloves of garlic minced
2 onions chopped
3 large carrots cut into ¼ inch pieces
1 (28 oz) can of whole peeled tomatoes with juice
1 (10.5 ounce) can of beef broth
1 (10.5 ounce) can of chicken broth
1 bottle of red wine (Pinot Noir is my favorite)
3 teaspoons fresh thyme
6 teaspoons fresh rosemary
Salt and pepper to taste

Start by sprinkling the lamb shanks with salt and pepper. Next, heat the olive oil in a heavy large pot over a medium to high heat. Brown the shanks in batches on all sides, about 8 minutes. Transfer the shanks to a separate plate.

Add, garlic, carrots, and onions to the pot; sauté until a nice brown color (about 10 to 12 minutes). Now, stir in the red wine (scraping loose any bits off the bottom of the pot) tomatoes, beef broth, chicken broth, fresh thyme, and rosemary. Place the shanks back into the pot and gently press down to submerge. Bring the pot back to a boil before reducing the temperature to a medium to low heat. Place the lid on the pot and cook until the shanks are tender, about 2 hours.

After cooking, remove the cover and allow the shanks to simmer for another 25 minutes. Use tongs or a fork to remove the shanks from the pot and place them on a separate plate. Now, either cover the shanks with foil (and allow them to rest) or place them in a warm oven (uncovered). The sauce should simmer for another 20 minutes before being spooned over the shanks (as desired) prior to serving. Extra sauce may be served on the side.

Diva Tip:

• This dish is lovely when accompanied by red new potatoes, mashed potatoes or even a rice pilaf.