4 lamb shanks

3-4 tbsps. olive oil

Salt and pepper

1 medium onion, coarsely diced

2-4 garlic cloves, finely minced

2 shallots, finely minced

2 carrots, finely diced

1-2 tbsps. Each of fresh rosemary and thyme (or 1-2 tsps. dried)

2 bay leaves

1 1/2 cups dry red wine

1 1/2 cups beef or chicken broth

1 398 ml tin diced canned tomatoes



Preheat oven to 350ºF

Heat olive oil in a large saucepan. Season lamb shanks with salt and pepper. Cook shanks two at a time until well browned on all sides (about 8 – 10 minutes) Transfer to a plate or bowl. Add the onions, garlic, shallots carrots and herbs and cook stirring until browned about 10 minutes. Stir in bay leaves, wine, broth and tomatoes until combined. Pour mixture into large roasting pan or Dutch oven and add lamb shanks pushing them down to submerge.

Place in oven and cook covered tightly for 2 to 3 hours turning shanks once.

When done remove shanks to a heated serving dish and cover. Place pan over medium heat and stir liquid until it reduces and thickens slightly. Pour over lamb shanks, sprinkle with some parsley and lemon zest if desired and serve.

Lamb shanks are the last leg joint of the lamb with large bones and powerful muscles which accounts for them having robust flavour with very little fat. The long braising time almost melts the meat from the bone and the result is delicious 

Braising is a method of cooking with a small amount of liquid in a tightly covered dish. It is a wonderful way to transform tougher cuts of meat into delectable morsels.

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