Directions:
1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Season Lamb Shanks: Season the lamb shanks with salt and pepper.
3. Brown Lamb Shanks: Heat the olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
4. Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
5. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Add Liquids and Herbs: Add the beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Stir to combine.
7. Return Lamb Shanks: Return the lamb shanks to the pot, making sure they are submerged in the liquid.
8. Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for 2-2.5 hours, or until the lamb is tender and falling off the bone.
9. Garnish and Serve: Remove the pot from the oven and garnish with fresh parsley before serving.
Recipe Notes:
– Prep Time: 20 minutes
– Cooking Time: 2 hours 30 minutes
– Total Time: 2 hours 50 minutes
– Kcal: 450 kcal
– Servings: 4 servings
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