Ingredients:

  • 4 lamb shanks (about 12-14 oz / 340-400g each)
  • 1 tbsp olive oil (15ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste (15ml)
  • 1 cup dry red wine (240ml)
  • 2 cups beef or lamb broth (480ml)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp all-purpose flour (8g) (optional, for thickening the gravy)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Season shanks generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Brown the lamb shanks on all sides. Remove from the pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened and lightly browned. Add garlic and tomato paste and cook for another minute.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by half.
  4. Return the lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer, then cover the pot.
  5. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the lamb is very tender and easily pulls away from the bone.
  6. Remove the lamb shanks from the pot and set aside. If desired, whisk all-purpose flour with a little cold water to form a slurry. Stir the slurry into the braising liquid and simmer over medium heat until the gravy thickens. Alternatively, just reduce the sauce on the stovetop.
  7. Remove bay leaf, rosemary, and thyme sprigs. Return the lamb shanks to the pot with the gravy. Garnish with fresh parsley and serve hot.