Italian-Style Braised Lamb Shanks
A hearty, slow-cooked lamb recipe with an Italian twist, perfect for a chilly evening. This dish is rich in flavor and falls-off-the-bone tender.
Ingredients
- ●4-6 lamb shanksabout 1 1/2 pounds
- ●2 tablespoons olive oilfor browning lamb
- ●1 large onionchopped, about 3 cups
- ●2 large carrotchopped, about 2 cups
- ●2 stalks celerychopped, about 2 cups
- ●4 cloves garlicminced
- ●1 cup red winedry
- ●2 cups beef brothhomemade or store-bought
- ●2 tablespoons tomato pasteconcentrated
- ●1 teaspoon dried oreganoor to taste
Instructions
- 1
Preheat oven to 300°F (150°C). Season lamb shanks with salt and pepper.
- 2
Heat oil in a large Dutch oven over medium-high heat. Sear lamb until browned on all sides, about 5 minutes. Remove lamb and set aside.
- 3
Reduce heat to medium. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
- 4
Add garlic and cook for 1 minute, stirring constantly.
- 5
Add red wine, beef broth, tomato paste, and oregano. Stir to combine.
- 6
Return lamb to the pot and bring to a boil. Cover and transfer to the preheated oven.
- 7
Braise lamb for 2 1/2 to 3 hours, or until tender and falling off the bone.
- 8
Remove lamb from the pot and cover with foil to keep warm.
- 9
Skim off excess fat from the braising liquid and season with salt and pepper.
- 10
Serve lamb with the rich, flavorful sauce spooned over the top.