Succulent lamb braised with rosemary, garlic, and vegetables for a tender, flavorful main course.
# What You Need:
→ Meats
01 - 4 lamb shanks (12–14 oz each), trimmed of excess fat
→ Vegetables
02 - 2 large carrots, peeled and chunked
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 required)
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
# How-To:
01 - Set oven temperature to 320°F.
02 - Pat lamb shanks dry with paper towels and season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, approximately 8 minutes total, then remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and cook for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot. Add rosemary, thyme, and bay leaves.
06 - Pour in red wine and stock, bringing liquid to a simmer while scraping browned bits from the pot bottom.
07 - Cover tightly with lid or foil and transfer to oven. Roast for 2 ½ to 3 hours until meat is tender and pulls from the bone, turning shanks once halfway through cooking.
08 - Remove lamb and vegetables to a platter. Skim fat from sauce and reduce on stovetop if needed to thicken. Spoon sauce over lamb and serve immediately.
