Braised Lamb Shanks with Aromatic Herbs

Ingredients

Thyme

2 teaspoons, fresh or dried

Rosemary

2 teaspoons, fresh or dried

Tomato paste

2 tablespoons

Beef broth

2 cups

Red wine

1 cup

Garlic cloves

4, minced

Carrots

2, peeled and chopped

Onion

1 large, finely chopped

Olive oil

2 tablespoons

Salt and pepper

to taste

Lamb shanks

4

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the lamb shanks generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and brown them evenly on all sides. Once browned, remove the shanks from the pot and set them aside.
4. In the same pot, add the chopped onion, carrots, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Pour in the red wine, making sure to scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer and cook until the wine is reduced by half.
6. Stir in the beef broth and tomato paste, followed by the rosemary and thyme. Mix everything together for a well-combined sauce.
7. Return the lamb shanks to the pot, ensuring they are half-submerged in the liquid. Cover the pot and transfer it to the preheated oven.
8. Braise the lamb for 2-3 hours, or until it is tender and falling off the bone. Check occasionally to ensure the lamb shanks are cooking evenly.
9. Once done, serve the lamb shanks hot, ladled with the rich sauce and vegetables. Garnish with fresh herbs if desired.