Ingredients:

  • 4 Lamb Shanks (about 12-14 oz/340-400g each)
  • 1 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Cabernet Sauvignon, Merlot)
  • 2 cups Beef Broth (low sodium)
  • 2 sprigs Fresh Rosemary
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 1 tbsp All-Purpose Flour (optional, for thickening the sauce)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat lamb shanks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned. Remove from pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let reduce slightly, about 2 minutes.
  5. Pour in beef broth. Add rosemary sprigs and bay leaf.
  6. Return lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
  7. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until lamb is fork-tender.
  8. Remove lamb shanks from pot and set aside. If desired, whisk flour with a little cold water to form a slurry. Stir into the sauce and simmer until thickened, about 5 minutes. Remove bay leaf and rosemary sprigs.
  9. Spoon sauce over lamb shanks and garnish with fresh parsley. Serve hot. This is a delightful lamb shank recipe.