Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups chicken or beef broth
1 cup red wine (optional)
1 can (14 ounces) diced tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper, to taste
Instructions:
Prepare the Lamb Shanks: Season the lamb shanks with salt and pepper. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the Lamb Shanks: Once the oil is hot, add the lamb shanks to the pot and sear them on all sides until they are browned. This will take about 4-5 minutes per side. Remove the lamb shanks from the pot and set them aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables until they begin to soften, about 5 minutes. Add the minced garlic and continue to cook for another minute until fragrant.
Deglaze the Pot: If you're using red wine, pour it into the pot to deglaze it, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for a few minutes until it reduces slightly.
Add the Liquid: Return the lamb shanks to the pot. Pour in the chicken or beef broth and diced tomatoes. Add the fresh rosemary and thyme sprigs. Bring the liquid to a simmer.
Cover and Cook: Once the liquid is simmering, cover the pot with a lid and transfer it to a preheated oven. Bake at 325°F (160°C) for about 2.5 to 3 hours or until the lamb is tender and easily falls off the bone. You can also cook it on the stovetop over low heat if you prefer, just make sure to maintain a gentle simmer.
Check for Doneness: After the cooking time is up, check the lamb shanks for doneness. They should be very tender and almost falling apart. If they need more time, return them to the oven or continue simmering on the stovetop.
