Ingredients
4 lamb shanks
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup red wine
2 cups beef broth
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 bay leaves
Directions
Season the lamb shanks with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Add the lamb shanks and sear on all sides until golden brown, about 3-4 minutes per side.
Remove from the skillet and set aside.
In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the skillet.
Allow the wine to reduce by half.
Return the lamb shanks to the skillet. Add beef broth, diced tomatoes, tomato paste, rosemary, thyme, and bay leaves. Bring to a simmer.
Cover and transfer to a preheated oven at 325°F (163°C). Braise for about 2-3 hours, or until the lamb is tender and falling off the bone.
Remove the bay leaves. Serve the lamb shanks with the rich vegetable and broth mixture.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total
Time: 3 hours 20 minutes
Kcal: 600 kcal | Servings: 4 servings