Name: Braised Lamb Shanks with Rosemary
Yield: Serves 6
Ingredients: 6 lamb shanks (about 5 pounds total); 2 tablespoons olive oil; 2 medium onions, chopped; 3 large carrots, peeled, cut into ¼"-thick rounds; 10 garlic cloves, minced; 1 750-ml bottle dry red wine; 1 28-ounce can diced tomatoes with juices; 1 14½-ounce can low-sodium chicken broth; 1 14½-ounce can beef broth; 5 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 teaspoons grated lemon peel

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A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

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