Lamb Shank Recipe

Measure and prep all ingredients. Season the lamb shanks with salt and pepper.

In a large Dutch oven over high heat, add one tablespoon of the olive oil. Once the oil is heated, add two lamb shanks and sear on each side until golden brown. Set aside. Add a second tablespoon of oil before searing the remaining two lamb shanks. 

Reduce the heat to medium. Add the remaining tablespoon of olive oil. Add the carrots, celery and onion and cook until softened. 

Add the minced garlic and cook until fragrant, less than 1 minute.

Add the flour and cook until the vegetables are well coated, about 2 minutes.

Add the tomato paste and cook until it turns slightly dark, about 1 minute.

Deglaze the pot with the red wine, scraping off the browned bits from the bottom of the pot. 

Stir in the low-sodium beef stock, crushed tomatoes, rosemary, thyme and bay leaves. 

Add the seared lamb shanks to the Dutch oven, submerging them as much as possible.

Cover the Dutch oven and transfer the pot into the oven. Braise for 2½ hours. Check the braise halfway through cooking and add more beef stock if necessary. Remove from the oven and transfer the lamb shanks into a plate and cover with aluminum foil to keep warm. 

Use a fine mesh strainer to strain the sauce. Simmer the sauce to thicken if necessary. The consistency should be similar to a thick syrup.  

Plate the lamb shanks whole or shredded on a bed of mashed potatoes with a generous helping of sauce. Garnish with fresh parsley and serve. Enjoy!