Description
Ingredients:
- 2 lamb shanks
- 2 tablespoons (30 ml) olive oil
- 1 onion, diced (about 150 g)
- 2 carrots, diced (about 150 g)
- 2 celery stalks, diced (about 150 g)
- 4 cloves garlic, minced
- 400 g canned tomatoes (whole or chopped)
- 500 ml red wine
- 500 ml beef or vegetable stock
- 2 tablespoons tomato paste (30 g)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Optional: 1 tablespoon honey (20 g) for added sweetness
Instructions:
- Preheat Oven:
- Preheat your oven to 160°C (320°F).
- Sear the Lamb:
- In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the lamb shanks with salt and pepper.
- Sear them in the hot oil, browning each side for about 3-4 minutes until they develop a nice crust. Remove the shanks from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Build the Sauce:
- Stir in the tomato paste, canned tomatoes, red wine, and stock.
- Add the rosemary and thyme, and if desired, the honey.
- Bring the mixture to a simmer and let it cook for about 5 minutes.
- Braise the Lamb:
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid. If necessary, add more stock or water to cover.
- Cover the pot with a lid or foil and transfer it to the preheated oven.
- Cooking Time:
- Let the lamb shanks braise in the oven for about 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Finish and Serve:
- Once done, carefully remove the pot from the oven. Let it sit for a few minutes before serving.
- Serve the lamb shanks with the braising liquid spooned over them. They pair wonderfully with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Tips:
- For added depth, you can include other herbs or spices like bay leaves or smoked paprika.
- This dish tastes even better the next day, so consider making it ahead of time