Submitted by Waltina Hanna, Bentonville, Ark.
INGREDIENTS:
6 lamb shanks
salt and pepper to taste
2 Tbsp olive oil
2 onions, chopped
3 large carrots cut into 1/4 inch rounds
10 cloves of garlic, minced
1 bottle red wine
1 can whole and peeled tomatoes with juice
1 can chicken broth
1 can beef broth
5 tsp chopped, fresh rosemary
2 tsp fresh thyme
DIRECTIONS:
Sprinkle shanks with salt and pepper. Heat oil in dutch oven over medium-high heat.
Working in batches, cook shanks until brown on all sides, about 8 minutes.
Transfer shanks to plate. Add onions, garlic, carrots to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter and place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
