Red Wine Braised Lamb Shanks

Ingredients

• 4 lamb shanks (about 400 g each)
• Salt and freshly cracked black pepper
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 bottle (750 ml) dry red wine — Côtes du Rhône, Cabernet, Syrah
• 500 ml beef or lamb stock
• 4 sprigs rosemary
• 6 sprigs thyme
• 2 bay leaves

Method

1. 1Preheat the oven to 160 °C (325 °F). Season the shanks generously with salt and pepper.
2. 2Heat the oil in a heavy Dutch oven over high heat. Sear the shanks on all sides until deeply browned, 8 to 10 minutes total. Transfer to a plate.
3. 3Reduce the heat to medium. Add the onion, carrot, and celery to the pot and sweat for 8 minutes until soft. Add the garlic and tomato paste; cook 2 minutes.
4. 4Pour in the wine, scraping up the fond. Bring to a simmer and reduce by half, about 12 minutes.
5. 5Add the stock and herbs. Return the shanks to the pot — they should be 2/3 submerged. Top up with stock if needed.
6. 6Cover, transfer to the oven, and braise for 2.5 to 3 hours, turning the shanks once at the halfway mark. The meat should pull from the bone with light pressure.
7. 7Lift the shanks onto a warm plate. Strain the sauce, skim the fat, and reduce on the stovetop for 8 to 10 minutes until glossy. Adjust seasoning.
8. 8Serve each shank over creamy polenta or mashed potatoes, with sauce ladled over the top.