Braised Lamb Shanks with Herb Infusion


4 lamb shanks
2 tablespoons olive oil
2 onions, finely chopped
3 cloves garlic, minced
1 carrot, diced
2 celery stalks, diced
1 cup beef broth (additional for sauce if needed)
2 cups beef broth
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste

Preheat the oven to 325°F (163°C).
Season the lamb shanks with salt and pepper. In a large ovenproof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides. Remove the shanks and set aside.
In the same pot, add onions, garlic, carrot, and celery. Sauté until softened.
Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer.
Return the lamb shanks to the pot, cover, and transfer to the oven.
Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
Adjust seasoning with salt and pepper, and serve hot.
Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes

Kcal: 450 kcal | Servings: 4 servings

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