Ingredients:

  • 4 lamb shanks (about 1 lb / 450g each)
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about ½ cup / 60g)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 2 cups (480 ml) beef broth (low sodium)
  • 1 (14.5 oz / 400g) can crushed tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Pat the 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 the lamb shanks on all sides until deeply browned (about 3-4 minutes per side). Remove the lamb from the pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste, rosemary, thyme, and bay leaf. Cook for 1 minute, stirring constantly.
  5. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). Reduce the wine by half (about 5 minutes).
  6. Stir in beef broth and crushed tomatoes. Bring to a simmer.
  7. Place the lamb shanks back into the pot, ensuring they are mostly submerged in the liquid.
  8. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the lamb is fork-tender. Check occasionally and add more broth if needed to keep the lamb submerged.
  9. Remove the lamb from the pot and let rest for 10 minutes. Shred the meat from the bone (optional).
  10. Spoon the sauce over the lamb shanks. Garnish with fresh parsley (if using).