Ingredients:
4 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and diced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
1 tablespoon tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 cup pearl onions, peeled
1 cup mushrooms, sliced
Fresh parsley, chopped (for garnish)
Directions:
I. Preheat the oven to 325°F (165°C). Season the lamb shanks with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove and set aside.
II. In the same pot, add the diced onion, carrots, and garlic. Cook until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes.
III. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
IV. Add the beef broth, rosemary, thyme, bay leaf, pearl onions, and mushrooms to the pot. Return the lamb shanks to the pot, submerging them in the liquid.
V. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the lamb is tender and falling off the bone.
VI. Remove the lamb shanks from the pot and let them rest for 10 minutes. Meanwhile, skim off any excess fat from the sauce and discard the rosemary, thyme, and bay leaf.
VII. Serve the lamb shanks over mashed potatoes or polenta, topped with the rich sauce and garnished with fresh parsley.
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Kcal: 620 kcal per serving
Servings: 4
