Braised Lamb Shanks with Rosemary

epicurious.com

Jaxson

6 lamb shanks (about 5 pounds total)

2 tablespoons olive oil

2 medium onions, chopped

3 large carrots, peeled, cut into ¼-inch-thick rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine

1 28-ounce can diced tomatoes with juices

1 14 ½-ounce can low-salt chicken broth

1 14 ½-ounce can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons grated lemon peel

Directions at epicurious.com

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