Ingredients:
4 lamb shanks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups dry red wine
2 cups beef broth
1 (14.5 oz) can crushed tomatoes
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon balsamic vinegar
Chopped fresh parsley, for garnish
Directions:
Preheat the oven to 325°F (165°C).
Pat lamb shanks dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides, about 8–10 minutes total. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes, or until softened.
Add garlic and tomato paste; cook for 1–2 minutes, stirring frequently.
Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer for 5 minutes.
Add beef broth, crushed tomatoes, rosemary, thyme, bay leaves, and balsamic vinegar. Stir to combine.
Return lamb shanks to the pot, ensuring they are mostly submerged. Bring to a gentle simmer.
Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove shanks and strain the sauce (optional) for a smoother consistency. Simmer sauce on stovetop to thicken if desired.
Serve lamb shanks with mashed potatoes, polenta, or crusty bread. Garnish with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 565 kcal | Servings: 4 servings