Tender, aromatic, and deeply flavorful — a holiday showstopper!
Ingredients:
• 4 lamb shanks
• Salt & freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef or lamb stock
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 bay leaves
• Zest of 1 lemon (optional for brightness)
• Fresh parsley (for garnish)
Instructions:
1. Sear the lamb
Season lamb shanks generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high. Brown shanks on all sides (about 8–10 minutes). Remove and set aside.
2. Sauté vegetables
In the same pot, sauté onions and carrots until softened. Add garlic and tomato paste, cooking for 2 more minutes.
3. Deglaze and build flavor
Pour in red wine, scraping the bottom of the pot. Simmer for 5 minutes. Add stock, herbs, lemon zest, and return the lamb shanks to the pot.
4. Slow braise
Cover and braise in a preheated oven at 325°F (165°C) for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
5. Finish and serve
Remove herbs and bay leaves. Skim excess fat from the top. Serve shanks over mashed potatoes, polenta, or couscous. Spoon sauce generously on top and garnish with fresh parsley.
