Tender, succulent lamb shanks braised to perfection, infused with aromatic spices and rich flavors. This recipe will elevate your dining experience to new heights.
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups beef or lamb broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until golden brown, about 4-5 minutes per side. Remove the lamb shanks from the pot and set aside.
- In the same pot, add diced onions, minced garlic, chopped carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Return the lamb shanks to the pot. Add the beef or lamb broth and red wine (if using). Bring to a simmer.
- Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2½ hours, or until the meat is fork-tender and falling off the bone.
- Once done, carefully remove the pot from the oven. Discard the herb bundle.
- Serve the braised lamb shanks hot, garnished with fresh herbs if desired. Enjoy with your favorite side dishes, such as mashed potatoes or roasted vegetables.
