Lamb Shank

Ingredients

• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 2 sprigs
• Rosemary - 2 sprigs
• Beef broth - 2 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2, chopped
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Lamb shanks - 2

Instructions

1. Preheat the oven to 325°F.
2. Season the lamb shanks with salt and pepper.
3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Add the lamb shanks and sear on all sides until browned, about 5 minutes per side. Remove the lamb shanks from the pot and set aside.
5. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
6. Stir in the tomato paste and cook for an additional 2 minutes.
7. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
8. Add the beef broth, rosemary, thyme, bay leaf, and season with salt and pepper.
9. Return the lamb shanks to the pot, cover with a lid, and transfer to the preheated oven.
10. Braise for 2.5 to 3 hours, or until the lamb shanks are tender and easily pull apart with a fork.
11. Remove the pot from the oven and let the lamb shanks rest for a few minutes before serving.
12. Serve the braised lamb shanks with the vegetables and sauce, and enjoy!