👉Ingredients:
🔹️4 lamb shanks
🔹️2 tablespoons olive oil
🔹️Salt and freshly ground black pepper, to taste
🔹️1 large onion, chopped
🔹️4 garlic cloves, minced
🔹️2 carrots, diced
🔹️2 celery stalks, diced
🔹️2 cups beef broth
🔹️1 cup red wine
🔹️1 tablespoon tomato paste
🔹️1 teaspoon dried rosemary
🔹️1 teaspoon dried thyme
🔹️2 bay leaves
🔹️Zest of 1 lemon
🔹️2 tablespoons fresh parsley, chopped
🔹️1.5 lbs baby potatoes, halved
🔹️2 tablespoons butter
🔹️Optional garnish: extra parsley and lemon zest
👉Directions:
▶️Preheat oven to 325°F (163°C).
▶️Season lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned, about 8 minutes. Remove and set aside.
▶️In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
▶️Stir in tomato paste and cook for another minute. Pour in red wine to deglaze, scraping up browned bits. Simmer for 3 minutes.
▶️Add beef broth, rosemary, thyme, bay leaves, and lemon zest. Return lamb shanks to the pot. Bring to a low simmer, cover, and transfer to oven.
▶️Braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
▶️In the last 45 minutes of cooking, boil halved baby potatoes in salted water until fork-tender. Drain and toss with butter and fresh parsley.
▶️Remove bay leaves from the lamb shanks. Serve shanks over the herbed potatoes and spoon the braising liquid over the top. Garnish with lemon zest and parsley if desired.
🔹️Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
🔹️Kcal: 620 kcal | Servings: 4 servings
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