Braised Lamb Shank

Ingredients

Lamb shanks

4

Salt

to taste

Black pepper

to taste

Bay leaf

1

Fresh thyme

2 teaspoons

Fresh rosemary

2 teaspoons, chopped

Beef broth

2 cups

Red wine

1 cup

Tomato paste

2 tablespoons

Garlic

4 cloves, minced

Celery

2 stalks, chopped

Carrots

2, chopped

Onion

1, chopped

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the lamb shanks generously with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until they are beautifully browned, about 5 minutes per side. Remove the lamb shanks from the pot and set aside.
4. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
6. Pour in the red wine, using a wooden spoon to scrape the bottom of the pot to release any flavorful brown bits.
7. Add the beef broth, fresh rosemary, thyme, bay leaf, and additional salt and pepper to taste. Stir to combine.
8. Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid.
9. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender and easily pull apart.
10. Once done, remove the pot from the oven and let the lamb shanks rest for a few minutes before serving.
11. Serve the braised lamb shanks with the vegetables and the rich sauce spooned over the top.