Braised lamb shanks are a flavourful and tender dish that's perfect for a special meal. Here's a recipe you can try:
Ingredients
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Salt and black pepper, to taste
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2 tablespoons olive oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 garlic cloves, minced
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2 tablespoons tomato paste
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1 cup red wine
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2 cups beef or chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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1 (14.5-ounce) can diced tomatoes
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Chopped fresh parsley for garnish (optional)
Instructions
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Preheat the oven to 325°F (163°C).
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Season the lamb shanks with salt and black pepper.
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Heat the olive oil in a large, ovenproof pot (like a Dutch oven) over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 6-8 minutes. Remove the shanks from the pot and set aside.
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Add the onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5 minutes.
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Add the minced garlic and cook for about 1 minute, until fragrant.
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Add the tomato paste and cook, stirring constantly, for about 1 minute.
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Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Let the wine cook down for a couple of minutes.
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Return the lamb shanks to the pot and add the broth, thyme, rosemary, bay leaf, and diced tomatoes. Stir to combine.
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Bring the mixture to a simmer on the stovetop. Then, cover the pot and transfer it to the preheated oven.
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Braise the lamb shanks in the oven for 2 to 2.5 hours, or until the meat is very tender and falling off the bone.
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Check the shanks halfway through cooking, making sure there is enough liquid in the pot. Add more broth or water if needed.
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Once the lamb shanks are cooked, remove the pot from the oven. Remove the bay leaf and discard it.
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Serve the lamb shanks with the sauce and vegetables from the pot. Garnish with chopped fresh parsley if desired.
Enjoy your tender and delicious braised lamb shanks!
