Braised Rosemary Lamb Shanks recipe

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One of the reasons my husband and I uprooted up everything we knew in Florida and moved to North Carolina is because it would bring us one step closer to having a farm. A place to grow our own food, for Max to run around an expanse that’s clean and smell the literal roses. An area where we can pick our own herbs for dinner, maybe make some goat’s milk soap, use our outdoor brick oven to bake pizzas for farm neighbors turned friends.

I can say with pretty strong conviction that it was during our 2015 Memorial Day trip to a Nashville, Georgia farm when it really hit us that living on a farm, separated from all of the fast-paced life, was something we truly, deeply wanted. We spent time just walking around, time picking berries, time looking up at all the stars in the sky which were completely visible without any clouds. We listened to complete peace and quiet, something you just don’t hear on a daily basis and we looked at each other and said, “We need this.”

There’s a leisurely pace to life like that, even when you’re maintaining land and animals and everything that goes along with owning that kind of property. There’s an appreciation for the outdoors that is unrivaled.

When we were on the farm, our dog Bits was such a little country dog. She frolicked and got in the depths of the blueberry bushes to rest and truly appreciated the great outdoors as much as we did.

Today I have a recipe that, while I don’t have a farm yet, includes rosemary picked from our own small garden on our porch. Rosemary, I feel, brings out a lot of flavor and you don’t have to use a lot of it. It’s a go-to herb for most meat dishes.

Enter: Braised Rosemary Lamb Shanks

These lamb shanks loved up in some browned butter to get a perfect sear and then stewed in a braiser pot with red wine and some vegetables for only about 40 minutes before dinner was served. The rosemary is so potent, in a great way, that it easily flavors the dish, making it a one-pot meal that everyone in your family can enjoy!

We like things as natural and real as possible, for ourselves, for our child and for our furry friend who deserves nothing short of the absolute best. The Rachael Ray™ Nutrish® PEAK Northern Woodlands Recipe™ ^[4] with Turkey, Duck & Quail and Rachael Ray™ Nutrish® PEAK Open Range Recipe™ ^[4] with Beef, Venison & Lamb dog foods provide exactly that.

Here’s what you should know:

• Protein-rich, grain-free recipes to satisfy your dog’s cravings
• Real U.S. farm-raised beef is always the #1 ingredient (Open Range Recipe)/ Real U.S. farm-raised turkey is always the #1 ingredient (Northern Woodlands Recipe).
• 30% high-quality protein
• A portion of proceeds help animals in need through Rachael’s Rescue®

Rachael’s Rescue® was created for all of the forgotten pets – the ones who might not have someone who loves them as much as they deserve. A portion of proceeds from each sale of Nutrish is donated to The Rachael Ray Foundation, which helps animals in need through Rachael’s Rescue. Through December 2016, Rachael’s Rescue has donated more than $17.5 million dollars to pet charities and other organizations that do good for animals. The funds are used for food, medical supplies, treatments, and more for animals in need. Many more animals around the country need help, and through Rachael’s Rescue, together we can make a difference in the lives of many four-legged friends.

{Now you can save $4.00 on PEAK with this coupon ^[5] that’s valid throughout the year. Print twice for additional savings!}

I will continue to go to Chewy.com for my purchase of this dog food that makes my dog happy and healthy!

What do you love about the great outdoors?

Print Recipe ^[6]

Braised Rosemary Lamb Shanks

Ingredients:

• 2 lamb shanks, about 1 1/2 pounds in total
• Salt and pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/2 tablespoon avocado (or vegetable) oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 1 shallot, diced
• 3 garlic cloves, minced
• 1 15-ounce can diced tomatoes with juices
• 1/2 teaspoon cumin
• 1/2 teaspoon ground thyme
• 1 tablespoon minced rosemary, plus 2 whole sprigs
• 1 cup dry red wine
• 3 cups low-sodium vegetable broth

Directions:

1. Preheat oven to 375*F.
2. In a braiser pan set over medium-high heat, add oil and 1 tablespoon of butter. While butter is melting, salt and pepper lamb shanks on all sides, then dredge in flour and shake off excess. Once butter is melted, stir for a couple of minutes until the butter is slightly browned. Add lamb shanks to the pan and turn occasionally until all sides have a seared brown crust. Remove to a plate and set aside.
3. Add the other tablespoon of butter and melt. Lower heat to medium and add onion, carrots and shallot. Cook until vegetables are slightly tender, about 5 minutes. Add garlic and cook for another minute. Add cumin, thyme and minced rosemary.
4. Add diced tomatoes (with juices) and red wine. Turn heat up to medium-high and allow some of the wine to cook off, about 5 minutes. Add lamb shanks back to the pot, then add vegetable broth. The broth should come halfway up the shanks. If it doesn't, add more broth or water.
5. Place one rosemary sprig on each lamb shank. Bring the liquid to a simmer/low boil, then cover and transfer to the oven.
6. Cook for 40 minutes, or until cooked through. About halfway through cooking (20 minutes), turn shanks over.