Braised Lamb Shanks

Tender, slow-cooked lamb shanks in a rich, flavorful sauce.

Ingredients - Serves 4

Preheat the oven to 325°F.
Season the lamb shanks with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion, carrots, and garlic. Cook until softened, about 5 minutes.
Add the wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook until the wine is reduced by half.
Stir in the beef broth, tomato paste, rosemary, and thyme.
Return the lamb shanks to the pot. The liquid should come halfway up the sides of the shanks. Cover and transfer to the oven.
Braise for 2-3 hours, or until the lamb is tender and falling off the bone.
Serve the lamb shanks with the sauce and vegetables.