Ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef or lamb broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Fresh parsley, for garnish
Directions:
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.
- Add the broth, diced tomatoes, tomato paste, thyme, and rosemary. Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover the pot and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 480 kcal | Servings: 4 servings
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