Description
Tender, fall-off-the-bone lamb shanks braised with a medley of fresh vegetables in a rich, herbaceous gravy, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (for gravy)
Instructions
1. Prepare the Crust:
- Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear shanks until browned on all sides, about 8-10 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in red wine to deglaze, scraping up browned bits. Add beef broth, thyme, and bay leaves. Return lamb shanks to the pot, bring to a simmer.
- Cover and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours, until lamb is tender. Remove shanks and vegetables, strain liquid into a saucepan.
- Whisk flour into the liquid and simmer for 10 minutes until gravy thickens. Serve lamb shanks and vegetables topped with gravy.
Notes
You can customize the seasonings to taste.