Ingredients:

  • 4 Lamb Shanks, approximately 350g (12 oz) each, trimmed of excess silver skin/fat
  • 1 tbsp (15 ml) Olive Oil (for searing), plus extra for sautéing
  • 1 tsp (5 g) Sea Salt flakes
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 2 tbsp (30 g) All-Purpose (Plain) Flour
  • 1 large Yellow Onion, diced (approx. 150 g / 5 oz)
  • 2 Carrots, peeled and roughly chopped (approx. 120 g / 4 oz)
  • 2 Celery Stalks, roughly chopped (approx. 80 g / 3 oz)
  • 4 cloves Garlic, smashed and peeled
  • 2 tbsp (30 g) Tomato Paste (purée)
  • 1 cup (240 ml) Dry Red Wine (such as Merlot or Cabernet Sauvignon)
  • 3 cups (720 ml) Beef Stock or Lamb Stock (low sodium)
  • 1 (400g / 14 oz) can Crushed Tomatoes
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 strip Orange Zest (pith discarded)

Instructions:

  1. Preheat the oven to 160°C (325°F). Pat the lamb shanks bone dry, season generously with salt and pepper, and lightly dust with flour.
  2. Heat olive oil in a Dutch Oven over high heat until shimmering. Sear the shanks on all sides until a deep, rich brown crust forms (about 2-3 minutes per side). Transfer the shanks to a platter and set aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery (mirepoix). Cook, stirring frequently, for 8-10 minutes until the vegetables are softened. Stir in the smashed garlic and tomato paste; cook for 1 minute until the paste darkens and smells fragrant (blooming).
  4. Pour in the red wine and bring to a simmer, scraping up any brown bits (fonds) stuck to the bottom of the pot. Cook until the wine has reduced by half. Stir in the stock, crushed tomatoes, rosemary, thyme, bay leaves, and orange zest. Bring the mixture just to a gentle simmer.
  5. Return the seared lamb shanks to the pot, ensuring they are mostly submerged (covering about 90%). Cover the Dutch Oven tightly and transfer it to the preheated oven.
  6. Braise for 3 to 3 hours 15 minutes, or until the lamb is fork-tender and beginning to pull away from the bone. At the halfway mark (about 90 minutes), quickly check and manage the liquid level.
  7. Remove the pot from the oven. Carefully remove the lamb shanks and place them back on the platter. Tent loosely with foil and allow to rest for 15 minutes. Remove the herbs and bay leaves from the braising liquid.
  8. If the sauce is too thin, place the Dutch Oven back on the hob over medium-high heat and simmer vigorously until the sauce has reduced to your preferred consistency. Ladle the sauce and vegetables over the rested shanks and serve.