Tender lamb shanks slow-cooked with rosemary, garlic, and vegetables for a flavorful and hearty dish.
# What You Need:
→ Meats
01 - 4 lamb shanks, trimmed of excess fat (approximately 12.3–14.1 oz each)
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, sliced
05 - 4 garlic cloves, smashed
→ Aromatics & Herbs
06 - 3 sprigs fresh rosemary
07 - 3 sprigs fresh thyme
08 - 2 bay leaves
→ Liquids
09 - 2 cups beef or lamb stock, gluten-free if necessary
10 - 1 cup dry red wine
11 - 2 tablespoons olive oil
→ Seasonings
12 - 1 ½ teaspoons kosher salt
13 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Set the oven temperature to 320°F (160°C).
02 - Pat lamb shanks dry with paper towels and season generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven or ovenproof heavy pot over medium-high heat. Sear lamb shanks on all sides until evenly browned, about 8 minutes. Remove from pot and set aside.
04 - Add sliced onions, carrots, celery, and smashed garlic to the pot. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
05 - Return the seared lamb shanks to the pot. Add sprigs of rosemary, thyme, and bay leaves.
06 - Pour in the dry red wine and beef or lamb stock. Bring to a simmer while scraping the browned bits from the bottom to incorporate flavor.
07 - Cover the pot tightly with a lid or foil and transfer to the oven. Roast for 2 ½ to 3 hours, turning the shanks once halfway through, until meat is tender and falls off the bone.
08 - Remove lamb and vegetables onto a serving platter. Skim excess fat from the sauce and simmer on the stovetop briefly to reduce if needed. Spoon the sauce over the lamb shanks and serve immediately.
