Today we're talking about rosemary. This is a fragrant herb often used in aromatherapy. In ancient times, it was used as a medicinal, ritual and seasoning herb, according to Live and Feel.
Its leaves are similar to pine needles. I often use dried rosemary when I cook--though I never can stop feeling like I should be singing, Scarborough Fair when I sprinkle it in.
Rosemary is said to increase energy and optimism. Long-term it fortifies and revitalizes the body. Rosemary tincture can be diluted with water to work on several ailments. The essential oil is used in cosmetic products.
Since this herb was popular with ancient Greeks, I figured I would share a recipe that reminds me of my husband's Greek heritage. It comes from Allrecipes.com.
Prep time: 30 min
Cook time: 2 hours
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 large carrots, cut into 1/4 inch rounds
- 10 cloves garlic, minced
- 1 (750 milliliter) bottle red wine
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (10.5 ounce) can condensed chicken broth
- 1 (10.5 ounce) can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth 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, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.