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Directions
- Season lamb shanks with salt and pepper and sear well on both sides in a Dutch oven or large pot.
- Add red wine, tomato sauce and chicken stock to the pot and bring to a simmer.
- Cover and simmer gently for 90 minutes, turning shanks once during cooking.
- When lamb is tender, remove the lid and continue to simmer, until the liquid has reduced by half.
- Squeeze the juice of half an orange into the pan, add the butter and rosemary.
- Stir to combine.
Ingredients
-
2
lamb shanks
-
1 cup
red wine
-
1 cup
Farm Boy™ Tomato Sauce
-
1 cup
Farm Boy™ Organic Low Sodium Chicken Broth (900 ml)
-
juice of half an orange
-
1 Tbsp
butter
-
1 sprig
rosemary
chopped
-
salt and pepper
to taste
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